Risotto is one of those things that people think is hard to make but really it just requires patience and practice. The first time you make it the risotto won't be great, but the next time it will be good, the third time it'll be amazing. Below is a basic recipe and can be easily modified to change the flavors.
- 4 tablespoons butter
- 1 medium onion diced very small
- 1.5 cups Arborio or other short- or medium-grain rice
- 1/2 cup white wine (water works too)
- 4 to 6 cups stock (chicken, beef, or vegetable. really any liquid will work, i've blended up some salsa and added water to make a mexican style risotto)
- Herbs de Provence
- Goat cheese crumbles
- In a large pot add 2 tablespoons butter and a bit of olive oil over medium heat. When the butter has melted add the onions. Cook for about 5 min until the onions become soft. In another pot keep the stock at a low simmer.
- Slowly add the rice allowing all of it to be coated by the butter. Toast the rice for about 2-3 min until it become lightly golden.
- Add some salt and pepper. Then add the wine stir allow the mixture to simmer until all the liquid has been absorbed by the rice. Add a generous pinch of herbs and mix.
- Slowly add the stock about 1/2 cup or a ladle full at a time. The goal is to barely cover the rice. After adding stock mix the rice and make sure it isn't sticking to the bottom of the pot. Once all the liquid is almost gone and the bottom of the pot is dry, add another ladle full of liquid. Keep repeating until the rice has absorbed the majority of the liquid. This should happen over 20 min at which point you should taste the rice for doneness. It can take up to 30 min for the rice to cook and you may not use all of the stock.
- Once the rice is cooked to your liking, kill the heat and slowly add in the remaining butter a pat at a time and gently fold the mixture. Once all the butter has been incorporated add in about 1-2 tablespoons of the goat cheese crumbles and mix.
The risotto can easily be a main course or the side to a good piece of grilled meat. Here I've served it with a side of the roasted mushrooms from an earlier post.