Parmesan Risotto

It’s time for another tale of Kristin’s Cooking Adventures! Read on to find out how these ingredients:

became this tasty risotto on Friday:


Ingredients

• 3 cups of water
• 3 1/2 cups of chicken (veggie) broth
• 1/2 stick (4 Tbs) of unsalted butter
• 1 medium onion, chopped up pretty well
• salt
• 1 cup dry white wine
• 2 cups arborio rice
• 2 ounces parmesan cheese
• pepper

Combine the chicken broth (I used veggie broth) and water in a pot and bring to a simmer. Then you want to set the stove to a temperature that will just keep the broth warm.

In the meantime, melt the butter over medium heat.

Once the foaming subsides,

add the onion and 1/2 tsp. of salt.

Cook the onions until they’re translucent and very soft (they said 9 minutes, I think I did 12 minutes), then add the rice. Cook the rice for 4 minutes or so, until the edges of the grains become translucent. (Note, they really recommend an italian rice such as arborio – which I could surprisingly find at Meijer – but they say you can use a medium-grain rice if you can’t find it.)

Then add the cup of wine and cook, while stirring, for another 2 minutes – just so the wine is absorbed.

Then you add 3 cups of the broth/water and cook for 10 or 12 minutes. You don’t have to stir constantly here – just enough to keep it from sticking to the bottom – every 3 minutes or so.

Once the liquid is absorbed, add broth 1/2 cup at a time – as needed (every 3 or 4 minutes), and stir frequently. Don’t let the rice stick to the bottom of the pot.

Cook until the rice is fully cooked. Stir in the cheese.

And some salt and pepper.

You may or may not have broth left over. I did. If you run out, you can add hot water.

Then you can serve it up! Voila! Tasty risotto!