Risotto

Mastering this Italian classic opens a world of culinary possibilities (it's delicious too!).

INGREDIENTS

  • 8 cups vegetable or chicken or beef broth / stock 
  • 2 tablespoons of unsalted butter
  • 1/4 cup of dices onion, OR 1 large diced shallot
  • 2 cups arborio rice (short grain white rice will do in a pinch) 
  • 1/2 cup dry white wine
  • 1 cup finely grated Parmesan cheese
  • Kosher salt

DIRECTIONS

  1. Start by putting your broth in saucepan, and warming it to a low simmer.
  2. Melt 1 tbsp of butter in an Abbio Sauté pan over medium heat.
  3. Add onion or shallot to the pan, with a pinch of salt, and cook until translucent, about 3 minutes. 
  4. Add rice to the pan and stir, stir stir! Keep stirring for a few minutes until the rice is no longer opaque, about 3 more minutes. 
  5. Add your white wine and scrape any stuck pieces of rice up off the surface of the pan. Simmer for about 4 minutes until the wine has reduced and been absorbed by the rice. 
  6. Slowly begin adding your broth, about 1 cup at a time. Continue to stir as you add rice. 
  7. Once the liquid has been completely absorbed, add another cup of broth.
  8. Repeat this step until the rice is creamy, but not soft. Think al dente like your favorite pasta dish. It should take somewhere between 15-30 minutes to get to this point. 
  9. Just before your risotto is done, add in your cheese, and fold into the rice. 
  10. Finally, add your butter and mix well. Serve immediately and enjoy!

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