This risotto recipe is the simplest, most basic recipes. But in this case, basic does not mean bland or boring. The depth of flavour from this combination of simple ingredients is, well, astonishing. You probably think I am being a bit over-dramatic, I mean after all it is rice right? Nope, wrong you would be to think such a thing Dear Reader. It had the carnivores at my house demanding seconds of it and not the meat. Unheard of at my house.
Now don't be afraid....I know risotto has a reputation for being difficult. It really isn't if you follow a few rules. Always use a large saucepan and never put a lid on it while cooking. Use Italian Arborio rice and stir, stir, stir. Your risotto should have a creamy consistency with tender grains of rice that still have a bit of bite left in them when done cooking. You can do it!
Risotto in Bianco
Adapted from The Joy of Cooking, (first revised edition since 1974)
3 tbsp butter
1 medium onion, minced
7 cups chicken stock (low sodium)
1 cup dry white wine
2 cups Italian Arborio rice
2/3 to 1 cup grated Parmesan cheese
salt and pepper
Place chicken stock in pot and simmer over low heat. Meanwhile, over low heat, melt 2 tablespoons of the butter. Add the minced onion and stir until softened and translucent, about 5 minutes. Increase the heat to medium and add the 2 cups of Arborio rice to the onions. Continue stirring the rice and onions until the rice grains have a white dot in the centre of each grain, about 3 or 4 minutes.