white risotto

Half recipe, serves 2 or 3 as a small main course

A great base for all sorts of risottos or wonderful as it is.

2 tbsp butter
1/2 minced onion
4 cups stock (brought to a simmer)
1 cup arborio rice
splash white or marsala wine
1/3 to 1/2 cup grated parmigiano-reggiano cheese

Cook the onion in 1 tablespoon of butter over a medium heat until soft. If you are cooking a mushroom risotto, add fresh mushrooms now. Stir the rice into the onion and butter mixture and cook for about 3 minutes. Stir in the wine until absorbed. Stir in the stock, a cup at a time, making sure each cup is absorbed before adding the next. About halfway through, add any other fresh vegetables to the mixture (or canned mushrooms). After about 3 cups have been absorbed, add stock a 1/4 to 1/3 cup at a time and taste the rice periodically. It should be firm to the bite, not mushy.

Remove from heat, season with salt and pepper, if desired. Fold in the other tablespoon of butter and the grated cheese. 

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