Risotto Country Style

1. 1

   Melt butter in a 2-quart saucepan; add in the onion, carrots, celery, and half the parsley; cook slowly over low heat until the vegetables are wilted and nearly tender.

2. 2

   Add in the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, approximately 1-2 minutes.

3. 3

   Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.

4. 4

   Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.

5. 5

   Add the hot broth to the rice one ladleful at a time, stirring frequently.

6. 6

   The rice should cook very slowly over low heat.

7. 7

   Wait until all the liquid is absorbed before adding the next ladleful of broth.

8. 8

   Midway through cooking time add salt and pepper to taste.

9. 9

   When the risotto is just tender, add the ricotta, 2 tablespoons of butter, parmesan cheese, and the remaining parsley.

10. 10

    Turn off the heat and stir vigorously until all the butter and cheese are absorbed and the ricotta is well mixed into the risotto.

11. 11

    Serve immediately; pass the Parmesan at the table.

* Per serving · 4 servings · Values may vary.