Risotto is fabulous. This is a basic recipe for a base risotto. What you add to it is up to you. Or even what you do with it. I made this today and plan on using it tomorrow for Arancini. Stay tuned. But first, the basic risotto recipe.
- One medium onion, chopped
- 3 tablespoons olive oil
- 1 16 oz. box of risotto or arborio rice
- about 4 cups of chicken stock or 3 cups plus one cup white wine
- 3 tablespoons grated pecorino-romano cheese
- freshly-ground black pepper
In a medium saucepan, heat the olive oil and saute the chopped onion until soft.
Heat chicken broth to boiling in another pan. Reduce heat and keep at a simmer.
Add rice to the pan with the onion and stir well to cover in oil.
Add enough broth to cover rice, and stir continuously until absorbed. If using wine, start with all of the wine and cook until all the wine is absorbed and then add the broth in batches. Continue this process until all, or most, of the broth is gone, and rice is al dente, stirring the whole time. This should take about 20 minutes. I use a ladle and add about two ladlefuls each time.
When all the broth is absorbed, add the cheese and pepper and stir well. Serve immediately.