I haven't made this yet but plan to make it sometime soon.
Risotto
3 1/2 cups low-sodium chicken broth (or vegetable broth)
3 cups water
4 tablespoons unsalted chicken stock
1 onion, minced
Salt
2 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, grated (1 cup)
Pepper
Bring broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.
Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes.
Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes. Add 3 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed, about 11 minutes.
Continue to cook, stirring in about 1/2 cup of broth every few minutes, until rice is cooked through but is still firm in the center, about 11 minutes.
Stir in the Parmesan. Season with salt and pepper.
That is exactly the recipe I use, and it is an elegant dish.
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