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Risotto with Cheese
Recipe By : The Ultimate Italian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Posted To Cynscookin
Amount Measure Ingredient -- Preparation Method
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5 1/2 cups beef, chicken, or vegetable stock
5 tablespoons butter
1 small onion -- finely chopped
1 1/2 cups medium grain risotto rice -- such as arborio
1/2 cup dry white wine
salt and freshly ground pepper
3/4 cup freshly grated Parmesan or Romano cheese
Heat the stock in a medium saucepan and keep it simmering until it is needed.
In a large heavy saucepan, melt two-thirds of the butter. Stir in the onion, a
nd cook gently until it is soft and golden. Add the rice, mixing it well to co
at it with butter. After 1-2 minutes pour in the wine.
Raise the heat slightly, and cook until the wine evaporates. Add one small lad
leful of the hot stock. Over moderate heat cook until the stock is absorbed or
evaporates, stirring the rice with a wooden spoon to prevent it from sticking
to the pan. Add a little more stock, and stir until the rice dries out again.
Continue stirring and adding the liquid a little at a time. After about 20 mi
ntues of cooking time, taste the rice. Add salt and pepper
Continue cooking, stirring and adding the liquid until the rice is al dente, or
tender but still firm to the bite. The total cooking time of the risotto m ay
be from 20-35 minutes. If you run out of stock, use hot water, but do not wor
ry if the rice is done before you have used up all the stock.
Remove the risotto pan from the heat. Sitr in the remaining butter and cheese.
Taste again for seasoning. Allow the risotto to rest for 3-4 minutes before
serving.
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