Basic Risotto

Basic Risotto
Yield
1-2servings
Yield
1-2servings
Basic Risotto
Yield
1-2servings
Yield
1-2servings
Ingredients
  • 2tablespoons butter
  • 1 1/2tablespoons onionsvery, very small dice
  • 2tablespoons dry white wine
  • 1/2cup risotto rice
  • 1qt chicken stockhot, simmering
  • 1/4cup Parmigiano-Reggiano cheesegrated
  • salt/pepper to taste
  • 1 1/2 tablespoons butterto finish risotto (optional)
Yield:
Instructions
Sweat the Aromatics
  1. Heat HALF (1 Tablespoon) butter in heavy-bottomed saucepan over medium heat; add onion and sauté until softened but not browned, about 3 minutes.
Deglaze:
  1. Add the wine and sauté until the pan is almost dry.
Parch the Grain:
  1. Add rice and stir until the grains are well coated with the butter, about 2 minutes.
Add the Liquid in Stages:
  1. Add a portion (1 cup) of hot simmering stock to rice, stirring often, over medium heat until most of the stock has been absorbed.
  2. Add the subsequent additions of stock after the previous addition has been mostly absorbed.
  3. Continue adding stock in this manner, stirring often, until the rice is creamy and the grains are cooked but still al dente, about 20 minutes. NOTE: To test the consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it’s too dry, so add a little more stock. If a puddle of liquid forms around the rice, you’ve added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.
  4. On low heat, stir in the cheese and remaining butter. Season with salt and pepper.
Recipe Notes

Flavor may be introduced before the rice is added when sweating the aromatics, infused into the simmering liquid and at the end of cooking, folded into the cooked rice.