Basic Risotto Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| 1 medium-size onion, finely chopped | ||
| Medium | 1 Cup (16 tbs) | |
| 1 3/4 cups regular-strength chicken or beef broth | ||
| Water | 1 3/4 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Melt butter in an 10- to 12-inch frying pan over medium heat.
Add onion and cook, stirring, until onion is translucent (about 5 minutes).
Add rice and stir until opaque (about 2 minutes).
Add broth and water (use 1 1/4 cups water for short-grain rice, 1 1/2 cups water for medium-grain rice).
Increase heat to high and bring to a boil.
Reduce heat and boil very gently, uncovered, just until rice is tender to bite (20 to 25 minutes); stir occasionally at first, then more frequently as liquid is almost absorbed.
Add more broth or water, 1/4 cup at a time, if needed to prevent sticking.
Add onion and cook, stirring, until onion is translucent (about 5 minutes).
Add rice and stir until opaque (about 2 minutes).
Add broth and water (use 1 1/4 cups water for short-grain rice, 1 1/2 cups water for medium-grain rice).
Increase heat to high and bring to a boil.
Reduce heat and boil very gently, uncovered, just until rice is tender to bite (20 to 25 minutes); stir occasionally at first, then more frequently as liquid is almost absorbed.
Add more broth or water, 1/4 cup at a time, if needed to prevent sticking.
Chef
