Risotto

This recipe is a mash-up of every risotto recipe I’ve read over the years.  I started making it when I was about 10 years old at home with my italian family and have come up with my own version that comes out just the way I like it!

Ingredients:

• 2 tbs olive oil
• 1 white onion (about 1/2-1 cup chopped depending on how much you like onion - I tend to go on the heavy side.)
• 3-4 cloves of garlic, minced (I love garlic and tend to be heavy handed with this as well -  do what you like!)
• Splash of white wine (I use chardonnay, but choose something you’d like to drink.  This can also be foregone if you choose - I just enjoy the depth of flavor it adds to the dish)
• 1 cup long grain or arborio rice
• 5-6 cups chicken or vegetable stock
• 1/2-1 cup parmesan cheese (Decide how cheesy you like it!)
• 1 tbs butter (Adding this at the end adds a level of creaminess to the dish)
• Salt and Pepper to taste

Heat olive oil in a large skillet over medium heat.  Saute onion and garlic until the onion is translucent.  

Add rice, and cook until it has absorbed the juices of the onion.  

Add a splash of white wine and cook until that is absorbed as well.  

Add 1 cup of stock at a time, cooking over medium heat and stirring to avoid the rice sticking.  Wait until stock is absorbed to add the next and continue until there is 1 cup left.

Before adding the final cup, stir in the cheese until combined then add the butter — this will add creaminess to your risotto.

Finally, add in the final cup of broth and cook to until rice has thickened and stock is absorbed then add salt and pepper to taste.  

Take off the heat and allow risotto to rest for a bit and fully thicken - then enjoy!