Ingredients: |
Ingredients: 1 Cup Arrborio Rice
4-5 Cups Chicken or Vegetable Broth
2 Tablespoons Butter
1 Small Onion, minced
1 Clove Garlic, minced
1/2 Cup Parmesan Cheese, grated or shaved
Salt/Pepper, to taste
Optional:
2 Tablespoons Heavy Cream
1/2 Cup White Wine
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Directions: |
Directions:In a large sauce pot, bring broth to a gentle simmer, on a back burner. In another large sauce pot over medium-high heat, add butter, onions and garlic, sauteeing for several minutes until soft and translucent. Pour the dry rice into the pan and sautee the rice until fragrant, with a nutty smell, showing slight browning, approximately five (5) minutes.
Add the wine, if using, and stir until absorbed.
Using a ladle, add one half cup of broth at a time into the rice, stirring constantly until absorbed. Keep the heat at a simmer, do not boil. Continue to add the broth and maintain constant stirring until rice is tender and soft, typically about twenty (20) to thirty (30) minutes.
When done, stir in cream, if using, additional butter if desired, and Parmesan cheese. Salt/pepper to taste. Serve immediately. Garnish with fresh or dried parsley. |
Personal
Notes: |
Personal
Notes: This dish is the classic "comfort food" of Italy. It is simple to make, mild and rich. Goes well with nearly any kind of main dish or wine. Other vegetables can be added, such as mushrooms or peas, to make variations. Different broths may also be used. Experiment to your liking and taste. The end product should be creamy and savoury.
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This recipe for Classic Risotto is from