Flexible Risotto
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 2
ingredients
- 2 tablespoons olive oil or 2 tablespoons butter
- 1 small diced onion
- 2 tablespoons garlic, chopped
- 1 cup rice (Abrario)
- 1⁄4 cup white wine (optional)
- 3 (15 ounce) cans chicken stock (low-sodium)
- 1 tablespoon pepper (more or less, season to taste)
- 1⁄2 cup parmesan cheese (shredded)
directions
- Chop onion and any other veggies you wish to add.
- Add oil to or melt butter in frying pan.
- Add garlic and onions. (If you are adding other veggies now is the time).
- Saute onion over medium heat until soft.
- Heat the broth to simmer in microwave or sauce pan.
- Add uncooked rice to onions to brown for about 30-45 seconds. If the rice or garlic gets burned here there is no saving it, throw it out and start over.
- Add wine now if you are using it.
- Add hot broth a ladleful at a time. The pan should be hot enough that the rice sizzels and dances when the broth hits it. Stir and stir until broth is almost absorbed.
- Keep stirring, adding a ladle of broth as the rice starts to get dry. Repeat until all broth is absorbed. Keep the pan at a low simmer the whole time. Rice will get soft and is finished. If you keep cooking it will get mushy.
- Taste the rice.
- Season with black pepper to taste. (Fresh herbs like basil go in now if you want to use them).
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am 23 years old, and love to cook. Between my two jobs, my husband and my three ferrets there isn't always a lot of time for it, but I still make dinner every night and enjoy finding new flavor combinations that are simple and delicious. I like to eat at sushi places and to drink at Irish Pubs. I've been work for a great catering company and have tried many things there I might never have thought of. I am really enjoying discovering my adult pallet.