I have made Risotto twice over the Christmas break. This is a super easy recipe and once you master a basic Risotto recipe you can experiment with different flavor combinations. It is always a challenge for me to take pictures when I am trying to get dinner on the table. So I only have two photos!
3 tablespoons butter plus 1 tablespoon
1 medium white or yellow onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Arborio rice
1/2 cup dry white wine
3 1/2 cups low sodium chicken broth
1/2 cup freshly grated Parmesan cheese
2 tablespoons of fresh basil, finely chopped
1 cup leftover chicken breasts, roughly chopped (optional)
Melt 3 tablespoons of butter in a medium sized pot over medium heat.
Add the onion, salt and pepper to the melted butter. Stir constantly for about 5 to 7 minutes. Until the onions are really soft.
Add the rice and cook for another 2 minutes. Continue stirring. Pour the wine into the pan and let the mixture simmer until the wine is absorbed.
Add 2 cups of the chicken broth. Continue stirring until the mixture is absorbed (about 8 to 10 minutes).
Now add the rest of the chicken broth (1 1/2 cups) and continue stirring until the liquid is absorbed (about 7 to 9 minutes).
Stir in the additional tablespoon of butter, Parmesan cheese and chopped chicken. Sprinkle with the chopped basil and serve.
I always serve Risotto with a green salad. I bought the Arborio rice, chicken broth and Parmesan wedge at Trader Joe's.