Let there be light

Sorry to be a day late with the promised risotto recipe Dear Reader.  As you may have heard, we had some wild weather in Toronto on Monday afternoon resulting in flooding and power outages.  Instead of posting, I sat in the dark for hours with hope in my heart that the lights would come back on.  It did quite late that night.....we were fortunate....there are some areas still without power and another storm headed our way this evening.

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. 

Add the white wine and continue stirring to prevent sticking.  Once all the wine is absorbed, you can start adding the chicken stock, one cup at a time.  It is important to allow the rice to absorb the liquid before each addition.  Once all of the chicken stock has been absorbed, remove risotto from heat.  Stir in one tablespoon of butter.  Gently fold in the parmesan cheese.  I use the whole cup!  Also, splurge on the good stuff, not the nasty pre-grated powdery parmesan.  It makes all the difference!  Season with salt and pepper to taste.  Serves 4 to 6 as a main dish or as many as 8 as a first course.  Pour yourself a glass of white wine and enjoy!