This is my recipe for a very plain and basic risotto. Once you've made this, you can turn it into any kind of risotto you want. Just prepare your preferred ingredients in a separate pan, and when the risotto is done, stir them in. Simple! Here's how to make it:
What you'll need:
2 tbsp extra virgin olive oil
1 onion, small dice
1 clove of garlic, minced
2 cups Arborio rice
8 cups chicken stock, heated
1/2 cup white wine
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
Salt, as needed
Start by heating your chicken stock in a small pot. You probably won't use all of it but it's better to have too much than too little. When it's warm, set aside on low.
Heat a large pan over medium heat. Coat the bottom of the pan with olive oil. When the oil is hot, add the onion and season generously with salt. Cook until the onion become translucent and tender. Add the garlic and cook a minute more.
Add the Arborio rice and stir until all the rice is coated in oil. Season once again with salt. Add the white wine and stir until wine has been absorbed.
Start slowly adding the chicken stock to the rice, about a cup at a time. Stir until the stock is absorbed and repeat this process until the rice is creamy and tender, stirring constantly. Make sure you taste the rice to check its tenderness.
When it is to your liking, add the butter and stir vigorously until melted. Stir in the Parmesan cheese, taste for seasoning, and it's done! Now you can add your choice of ingredients.
