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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.
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33
Take 4 Roma tomatoes, cut off and discard the stem tops, and cut the tomatoes into small pieces.
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34
Chop enough fresh basil leaves into small pieces to make about 1 cup.
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35
Put 2 tablespoons of olive oil in a skillet, and turn the heat to medium-high.
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36
When the bottom of the skillet feels hot when you put your open hand 1 inch from the bottom, add the tomatoes and sprinkle them with salt and pepper.
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37
Stir for 3 or 4 minutes, until they seem soft.
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38
Put the cooked tomatoes aside, and when the risotto is done, stir the tomatoes and basil into the hot risotto.
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39
Stir to mix well; taste for salt and add some if needed.
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40
Serve immediately and pass some grated Parmesan cheese.
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41
Peel and chop 3 large cloves of garlic into small pieces, and put them on a piece of waxed paper.
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42
Rinse 1/2 bunch of spinach leaves, and shake off the excess water.
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43
Cut off the stems, bunch the leaves up, and cut them into thin strips, then cut crosswise into small pieces.
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44
Put 2 tablespoons of olive oil in a skillet and turn the heat to medium-high.
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45
When the bottom of the skillet feels hot when you put your open hand, palm side down, 1 inch from the bottom of the skillet, it is ready.
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46
Add the garlic to the oil and stir for a minute.
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47
Turn the heat to low, and add the spinach.
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48
Press the spinach down with a spatula, lightly salt and pepper it, and turn it over with a spatula.
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49
The spinach will wilt down almost immediately.
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50
Take the skillet off the stove, put a lid on the skillet, and when the risotto is done, stir the garlic and spinach into the risotto.
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51
Serve immediately, and pass some grated Parmesan cheese.
