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1
PREPARING THE RICE.
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2
Peel and finely chop the onion.
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3
Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
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4
Add the onion and cook, continuing to stir, until it turns soft and translucent.
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5
Turn the heat down if the onion starts to brown.
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6
Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
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7
Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
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8
Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
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9
Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
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10
ADDING THE LIQUID TO THE RICE.
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11
Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
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12
Pour it in the pan with the rice, stirring constantly with a spoon.
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13
After the first addition of broth, the rice mixture will look a bit soupy.
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14
As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
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15
You should see little bubbles popping up on the liquid from time to time.
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16
If it bubbles more vigorously than this, turn the heat down to medium-low.
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17
When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
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18
DETERMINING WHEN THE RISOTTO IS COOKED.
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19
Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
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20
It is now time to test whether the risotto is cooked.
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21
Spoon up a grain of rice and bite into it-- it should be tender without being too mushy.
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22
If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
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23
If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
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24
Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
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25
Simply heat up another cup or 2 of chicken broth.
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26
If you run out of broth, use hot water.
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27
When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
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28
SERVING THE RISOTTO.
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29
Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
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30
Stir.
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31
Add the grated Parmesan cheese and stir well.
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32
Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.
