Risotto

Risotto is a staple in our family. It’s especially great with chicken and fish or seafood. Take Stanley Tucci’s advice though, and don’t serve it too runny. I adapted this recipe from the Everyday Italian cookbook by Giada De Laurentis. You can add just about anything to risotto (e.g., mushrooms, peas, asparagus), but I prefer it simple. This recipe makes approximately 2-3 servings and can easily be doubled.

Ingredients:

• 14.5 oz. chicken broth (one can)
• 2 tablespoons butter
• 1/3 cup finely chopped onion
• 3/4 cup arborio rice
• 1/4 cup dry white wine
• 1/3 cup freshly grated parmiagano reggiano cheese
• Kosher salt and freshly ground black pepper to taste

I like to use a heavy enameled cast iron pot (e.g., Le Creuset) to prepare this dish, but any pot will do fine.

1. Heat broth. I use the microwave to heat it just below boiling and set it aside.
2. Melt butter in pot over low heat.
3. Add onion and saute until softened (just a few minutes). Don’t let the onions brown.
4. Once onion has softened, add the rice to coat.
5. Add wine and simmer untilwine has evaporated.
6. Add broth in 1/4 cup increments, stirring frequently until the broth is absorbed each time.
7. Once all of the both is absorbed, remove the pot from the heat and stir in the parmiagano reggiano and salt and pepper to taste.

It’s just that simple.

Best,