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1
Melt 3 tablespoons butter in a heavy skillet.
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2
When it is bubbling, add the onion.
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3
Cook for 2-3 minutes; do not allow the onion to brown.
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4
Add the rice and stir it well with a spatula; do not allow it to color.
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5
Be certain that the onion and rice are well coated with the butter.
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6
Add the wine and let it almost cook away.
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7
Start to add stock, a cup at a time.
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8
Let each cup of stock cook away before adding more.
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9
As the rice becomes tender, stir it with a fork to keep it from sticking to the pan.
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10
Add salt and a touch of saffron.
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11
When the rice is done, stir in the remaining 2-3 tablespoons of butter and a little grated Parmesan cheese.
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12
Serve at once.
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13
This is usually offered as a first course in Italy but may be served with certain meats, if you wish, or as a main course at luncheon.
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14
Before adding the wine, add 4-5 slices poached marrow.
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15
Add a little dry sherry, about 1/3 cup, to the risotto when you add the stock.
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16
If you are serving the risotto with a veal or chicken dish, use hot tomato juice instead of stock and add a little chopped basil.
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17
Garnish the cooked risotto with thinly sliced white truffles.
