Risotto (any way you like it)

Name: Risotto (any way you like it)
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 8 servings
Ingredients: Olive oil (a few Tbs); 1 onion, finely chopped; 1 1/2 cups Arborio rice; One glass dry white wine (one good enough to drink, preferably Italian); 4 to 5 cups hot, simmering chicken stock, seasoned lightly with salt

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Series: The Amateur Gourmet Episode: Risotto (Ep. 9: Part 1)

Level: Easy
Total: 38 min

Prep: 8 min
Cook: 30 min

Yield: 8 servings

Level: Easy
Total: 38 min

Prep: 8 min
Cook: 30 min

Yield: 8 servings

Ingredients

Olive oil (a few Tbs)

1 onion, finely chopped

1 1/2 cups Arborio rice

One glass dry white wine (one good enough to drink, preferably Italian)

4 to 5 cups hot, simmering chicken stock, seasoned lightly with salt

Directions

1. Coat the bottom of a pot with olive oil. Heat on medium.
2. Add the onion. Cook until translucent, but not brown.
3. Add the Arborio rice. Stir until hot (feel with your hand.)
4. Add the glass of wine; let the alcohol evaporate.
5. Begin ladling in hot chicken stock. Add just enough broth to cover the rice, cook gently (lower the heat), stirring all the while and adding more broth when the first addition is absorbed. Keep doing this for the next 15 minutes or so.
6. As you do this, begin adding whichever ingredients you'd like to feature.
7. Cook until the risotto tastes done (begin tasting at the 10 to 12 minute mark.)
8. Add a bunch of grated cheese, pour onto a plate and top with more cheese.