Recipes

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September 22, 2008 09:00 AM

Risotto is usually thought of as restaurant food – sit-down, fancy restaurant food at that. But it couldn’t be simpler to make at home. Risotto is simply pasta, broth, cheese and a few herbs or other aromatics, if desired, and is quite easy to make once you get the hang of it. Best of all, you probably already have all the ingredients to make it.

Here’s a simple recipe to make this elegant yet inexpensive main dish or side at home. Stir in some fresh herbs, such as basil or thyme, or a little lemon juice for extra flavor.

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

1 cup Arborio rice

1/2 cup dry white wine

4 cups (2 cans) reduced-sodium chicken broth

1/2 cup grated Pecorino or Parmesan cheese

2 tablespoons butter

To make:

In a medium saucepan, heat oil over medium heat. Add onion, season with salt and pepper, and cook until soft, about 4-5 minutes. Add rice and cook, stirring frequently, for 2 minutes. Add wine and cook, stirring until absorbed, about 1-2 minutes.

In a small saucepan, heat chicken broth with 1/2 cup water. Bring to a boil, then reduce heat to a gentle simmer.

Add 2 cup of broth to rice mixture. Cook, stirring every couple of minutes, until absorbed, about 10 minutes. Continue adding broth, 1 cup at a time, cooking until most of the liquid has been absorbed and the rice is tender yet still firm (about 25 minutes total cooking time).

Remove from heat and stir in cheese and butter. Season to taste with salt and pepper, and serve immediately (risotto will thicken as it sits).

Image courtesy of drumcpherson.com

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