Recipe courtesy of Brennan Z. Summers
Copyright 2009
ALL RIGHTS RESERVED
The Risotto Project
Global Variations on an Italian Theme at risottoproject.blogspot.com
Classic Risotto
The Aromatics:
2 tablespoons oil, such as olive, canola, or vegetable
2 tablespoons butter
¾ cup finely chopped onion
The Rice:
1 cup Arborio rice
The Alcohol:
½ cup dry white wine
The Cooking Liquid:
3 ¾ to 4 cups chicken stock, brought to a simmer
The Seasonings:
½ cup finely grated Parmigiano-Reggiano cheese
1/3 cup heavy cream
1 ½ tablespoons chopped herbs, such as basil or thyme
salt and pepper, to taste
The Process:
1. Saute chopped onion in melted butter and oil over medium-high heat for about 3-4
minutes, but do not let the onions brown. Add rice and stir to coat with oil for about 1
minute.
2. Add the white wine, and cook until it has been absorbed by the rice.
3. Stir in 1/2 cup chicken stock, and stir continuously until it has been absorbed. Once it is
absorbed, add another 1/2 cup stock and stir until it has been absorbed. Continue this
process until the rice is tender and the texture of the risotto is creamy, about 20 minutes.
You may not necessarily use all of the stock.
4. Add cream, cheese, and herbs, and remove from heat. Add salt and pepper to taste.