BASIC RISOTTO
Serve with Classic Beef Meatballs (page 4)
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Bring the chicken stock to a boil in a medium pot over medium-high heat and lower the flame to a simmer.
- Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they are soft and translucent, about 5 minutes.
- Add the rice and continue to cook, stirring constantly, for 4 minutes. Add the white wine and salt and continue to cook, stirring vigorously, until the wine has completely evaporated. Add 1 cup of the chicken stock and continue to cook and stir vigorously. When the chicken stock has been almost completely absorbed, about 7 minutes, add another cup of the chicken stock and continue to cook, stirring constantly but not vigorously. When the chicken stock has been almost completely absorbed, add the remaining 2 1/2 cups chicken stock and continue to cook, for a total cooking time of about 25 minutes, stirring gently so that the rice does not stick.
- Stir in the butter and Parmesan and mix to incorporate. Taste and adjust the seasoning. Transfer to a platter or serving plates and finish with a generous turn of the pepper mill.
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