CLASSIC RISOTTO

CLASSIC RISOTTO image

Yield 4 people

Number Of Ingredients 12

1 cup Arborio rice
1/2 cup White Wine (Sauvignon Blanc)
2 cups chicken stock (vegetable stock for Vegetarian)
2 cups water
1 whole Vidalia onion or shallot
1-2 Garlic cloves (minced)
Olive Oil (not extra virgin)
3/4 cup grated parmigiano reggiano
Juice of 1 lemon
1/8 tsp fresh nutmeg
1/8 tsp fresh ground All spice
6-8 Basil leaves (chiffonade)

Steps:

*In a sauce pan, add the Chicken stock and water, bring to a simmer. *Heat pan on Medium heat. *Add a small amount of Olive oil, when heated add the Garlic and Onion, add salt to sweat the garlic and onion. *Make sure the onion or garlic does not brown, it should stay a light white color. *Once onions have given up a lot of their moisture add rice and toast for 1-2 minutes. *Add the wine, cook until almost no liquid is visible. *Add about 3-4oz of the simmering Stock/Water. *Stir gently until almost all of the fluid has been absorbed by rice, continue in this manner for 2 more additions of Stock/water. *Then before you add the 4th amount of Stock/water, add in the dried spices. *Continue to slowly stir and add liquid to the rice. *When the last of the liquid has been absorbed, Turn off heat, add in the lemon juice, grated Parmigiano cheese, and the chiffonade basil.