Thursday, April 24, 2008

Basic Risotto

Recipe adapted from Giada de Laurentiis, Everyday Italian

2 cans fat free chicken broth (about four cups)
2 TBSP butter
2 tablespoons dried minced onion
1½ c. Arborio rice or medium-grain white rice
½ c. dry white wine
½ c. grated Parmesan cheese
½ tsp. salt, adjust to taste
½ tsp. pepper, adjust to taste

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.
Add onion; saute about 2 minutes.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes. If adding veggies add them with the last addition of the broth.

Remove from heat. Stir in cheese, salt, and pepper.

Transfer to a serving bowl and serve immediately.