Basic Risotto
Description
Serves 4 as a main course or 6 as a first course.
When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. Use homemade chicken broth if you have it, instead of the water/canned broth combination.
When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. Use homemade chicken broth if you have it, instead of the water/canned broth combination.
Ingredients
3 tablespoons olive oil
1 medium onion , peeled and diced
2 - 4 ounces pancetta , country ham, proscuitto, or other flavorful cured meat, minced
2 cups Arborio rice , or medium grain rice
Table salt
1 can low-sodium chicken broth , combined with 3 cups water
1/2 cup dry white wine
1/2 cup grated Parmesan cheese , or grated Asiago, plus extra for passing
1 medium onion , peeled and diced
2 - 4 ounces pancetta , country ham, proscuitto, or other flavorful cured meat, minced
2 cups Arborio rice , or medium grain rice
Table salt
1 can low-sodium chicken broth , combined with 3 cups water
1/2 cup dry white wine
1/2 cup grated Parmesan cheese , or grated Asiago, plus extra for passing
Instructions
1. Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occastionally, until onions soften, 3 to 5 minutes.
2. Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.
3. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.
4. Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.
2. Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.
3. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.
4. Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.
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