Risotto is one of my favorite high carb dishes. Real comfort food--gooey, cheesy yum!
1 tbsp olive oil
1 smallish onion, chopped
1 C Arborio rice
½ C white wine, heated up a bit, (optional)
¼ C Parmesan cheese, grated
4-5 C hot stock or broth or water
Heat olive oil in a heavy-bottomed 2-quart pot. Sauté onion in oil until translucent. Add rice and stir rice until grains are coated with oil. Add wine and stir constantly on medium low heat until wine is absorbed. Add 1 cup hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time.
This rice creates its own creamy sauce; add additional liquid if creamier texture is desired. Remove from heat, stir in cheese and serve immediately.
For variety, add fresh herbs and chopped vegetables during the last 5 minutes of cooking.
I like to put a book on tape while I’m standing there stirring—keeps me at it!
Stock is better than water for full flavor. And using the wine makes risotto especially good!
Also, I found out that you don’t need Arborio rice to do this. Last time I used white Basmati and it worked great! Next time I think I will try a brown rice.
I just had some risotto today at New Season’s market that was made with red wine and had cherries in it. Oh my was that tasty; I’m going to try making it some time
Edited by: ANIDUCK at: 1/29/2012 (18:47)
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