Basic Risotto

1. 1

   Brodo: Bring the broth to a steady simmer in a saucepan.

2. 2

   Soffritto: Heat the butter and oil in a heavy 4 quart pot over medium heat.

3. 3

   Add the onion and saute for 1 to 2 minutes until it begins to soften.

4. 4

   Do not brown the onion.

5. 5

   Riso: Add the rice to the soffritto using a wooden spoon and stir for 1 minute, making sure the grains are well coated.

6. 6

   Begin to add the Brodo, starting with the 1/2 cup of wine and then adding the broth 1/2 cup at a time.

7. 7

   Stir frequently and wait until each addition is almost completely absorbed before adding the next 1/2 cup.

8. 8

   Condimenti: After about 20 minutes, when the rice is tender but still firm, add the reserved broth and the condimenti.

9. 9

   Stir until the cheese is melted, herbs are combined, etc.

10. 10

    Serve immediately.

11. 11

    Condimenti suggestions are Goat Cheese (4 oz)and Parsley (1/4 cup); Crab meat (8 oz), Goat Cheese (4 oz), and Basil (2 Tbs dried); Spinach (1 10 oz box thawed and drained) and Parmesean (1/3 cup).

* Per serving · 4 servings · Values may vary.

No additional tips available.