1 tablespoon butter
3 tablespoons olive oil
1 small onion, chopped
2 cups Arborio rice
1/2 cup white wine
6 cups to 8 chicken stock, heated
¼ cup grated Parmesean cheese
1 tablespoon ½ butter to finish
Salt, pepper to taste


In a heavy saucepan over medium heat, melt the butter into the olive oil. Add the onion and cook until translucent.
Add the rice, stirring to coat it with the oil until the rice is hot, pearly white but not brown, about four minutes.
Stir in the wine and let it reduce by half, about two minutes.
Add one ladle of warm stock, about ½ cup, and stir until incorporated into the rice. Continue this process for about 20 minutes, then taste a grain of rice. It should have a slight resistance when chewed. If it seems too hard, add 1/4 cup more broth and continue cooking for another few minutes until broth has been absorbed and test the rice again.
Remove pot from heat and let it sit about two minutes. Stir in the cheese and butter, adding salt and pepper to taste.


Risotto sounds posh, but it’s a great value food and offers a splendid way to use up leftovers or clear out the fridge. To this basic recipe you can add virtually anything – a handful of leftover vegetables, shrimp, chicken, chorizo – whatever you’ve got on hand. The simplest way to incorporate them is to stir into the risotto when it's near completion.


8.0 servings


Thursday, December 3, 2009 - 1:57am

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