Risotto

When risotto is cooked perfectly, the individual grains of rice will have some "tooth" to them, but the overall consistency will be creamy. This dish is even more irresistible when served with a drizzle of white truffle oil.

Ingredients:

1 medium yellow onion
4 tablespoons butter (1/2 stick)
5 cups or more of heated chicken stock
2 cups Arborio rice
Sea salt & freshly ground Black Pepper to taste
3/4 cup freshly grated Parmesan cheese

Preparation:

Peel and chop the onion. Melt the butter in a large saucepan over medium heat, taking care not to permit it to brown. Add the onion and cook it until it turns soft and translucent. Turn the heat down if necessary.
Keep the broth hot on a separate burner.
Add the rice to the skillet with the onion and stir continually for about three minutes. Adjust the heat as necessary. Use a ladle to scoop up about a half cup or so of the broth and pour it into the pan with the rice. Stir constantly with a spoon. As the rice cooks, continue stirring and scraping along the bottom of the pan so that it doesn't stick. When the liquid is absorbed, add more broth. Continue to stir constantly.
Continue gradually adding hot broth to the rice. When most of the broth is gone, test the risotto to see if it's cooked. If it's still too crunchy, continue adding broth. If you run out of broth, heat some more or use hot water. When the risotto is tender, it's done cooking. Cover it with a pan and allow it to sit for five minutes or so, then add salt, pepper, and grated Parmesan cheese.

Directions:
When risotto is cooked perfectly, the individual grains of rice will have some "tooth" to them, but the overall consistency will be creamy. This dish is even more irresistible when served with a drizzle of white truffle oil.

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Risotto

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