Thursday, April 12
Full time: 30 minutes
You will need:
1 small onion, finely chopped
4 cups vegetable stock
1 1/2 cups arborio rice
1/2 cup mixed shredded Italian cheese (provolone, Parmesan, mozzarella)
1/2 cup white wine
1 tbsp butter
1 tbsp olive oil
1/2 tbsp basil
1 tsp salt
1/2 tsp ground black pepper
Let us begin:
In a stock pot bring vegetable stock to a boil and then lower heat to medium. You need to keep the stock hot but not boiling. Stir in basil, salt, and pepper
In a deep sauté pan melt butter with olive oil
Add in diced onion and cook over medium heat until the onion goes translucent, 5-8 minutes
Add in rice and move around with spoon to lightly toast but not brown, this will give it a nice nutty flavor and aroma.
After about 2 minutes add in the white wine and stir until full absorbed, it will absorb fast so don't walk away
This next step you will repeat over and over until all you stock is gone. Put 1 ladle of stock into the center of risotto pan and stir until mostly absorbed.
Remember the more you add the longer it will take to absorb, do time will vary ladle to ladle. In the beginning it is only a minute or two, towards the end it could take four or five.
The important thing is to watch for a small amount of moisture in the pan and then add more.
Risotto will turn very sticky and glutinous so don't let it absorb 100% before adding next ladle.
Once all stock is incorporated, top with cheese and stir quickly to melt in.
Serve immediately with dinner or as a stand alone.