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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Paolo's Risotto Recipe

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This recipe for Paolo's Risotto is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 c. chicken (or vegetable) stock
2 Tbsp. olive oil
1 small onion finely diced
3/4 lb. Arborio rice (1 2/3 c.)
Kosher salt and ground black pepper
Directions:
Directions:
(Note: When making risotto, the idea is to cause the rice to absorb liquid a little at a time. Add enough warm stock until it swells and forms creamy and tender, yet firm, grains.)

Heat the stock in a medium-sized saucepan and keep warm over low heat.

In a large saucepan, heat olive oil over medium heat. Add onion and cook until the onion just begins to color, 3-4 minutes. Add the rice and cook until it is well coated in olive oil and onion, about 30 seconds. Add 1 c. of stock and cook, stirring until the stock is almost all reduced. Add 1/2 c. of stock and cook over low to medium heat until the stock has been absorbed almost completely. Continue cooking and stirring the rice, adding the stock 1/2 c. at a time, for about 15-20 minutes. The risotto is done when the rice is tender but firm to bite, creamily bound together, neither dry nor runny. Season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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