“Plain” Risotto

This is the base recipe for all risottos.

Serves

Hardware

Ingredients

9 cups   stock (chicken, meat, fish, or vegetable)
3 Tblsp   unsalted butter
1 Tblsp   olive oil
1 small   minced onion (about 1/2 cup)
2 1/2 cups   Arborio rice

Procedure

  1. In a sauce pan, bring the stock to a simmer.

  2. In a pot, melt the butter and oil.

  3. Add the onions and cook for one to two minutes, until the onions are soft, but not brown.

  4. Add the rice and stir until it has absorbed all of the butter and oil.

  5. Over the next 18 minutes, add the hot stock, approximately 3/4 cup at a time. Don't stop stirring!

Notes

Use Arborio rice; you can use any short-grain rice, but the Arborio will give a much creamier dish.

Risotto is best served on heated plates.

Rating

Difficulty: Moderate.

Precision: 2, then 1/consistency at the end.

Time: Approximately 30 minutes.

Source

Adapted from Risotto, by Irena Judith Barrett and Norma Wasserman.

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