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Prep Time: 5 Minutes Cook Time: 29 Minutes |
Ready In: 34 Minutes Servings: 6 |
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This risotto turned out wonderfully even the very first time I prepared it, with rice grains cooked al denté yet surrounded by delicious creaminess. A great comfort food from The Complete Cooking Light Cookbook (2000) Ingredients:
3 (14 1/2 ounce) cans low sodium chicken broth |
1 tablespoon olive oil |
1/3 cup finely chopped onion |
1 1/2 cups arborio rice or 1 1/2 cups other short-grain rice |
1/3 cup dry white wine |
1/4 cup fresh-grated parmesan cheese |
Directions:
1. Place broth on back burner within easy reach; bring to and keep broth at a low simmer.
2. Over medium-high heat, sauté onion in olive oil in large Dutch-oven for 3 minutes; add rice and continue sautéing for another minute.
3. Add hot broth to rice a half-cup at a time; stirring and allowing rice to absorb broth before each next addition of broth ~ There will be 20 or so total half-cup additions.
4. Continue adding broth a half-cup at a time, and stirring, until the rice is creamy with its grains cooked firm to the tooth (not mushy or soupy) and broth is absorbed.
5. Remove pan from heat and stir in cheese; serve.
6. NOTE: You do not have to use all 6 cups broth ~ Last time I made this risotto it required only 5 1/8 cups broth.
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