NO W(h)INE RISOTTA
This recipe is more framework than roadmap. It's got parmesan and parsley, but you can substitute anything once you've gotten the technique down. If you happen to have half a cup of dry white wine lying around undrunk then congratulations! You have more willpower than me. You can use it at the start of this risotto to tenderize the rice if you want, but it's not a necessity. The only thing required for this recipe is an uninterrupted chunk of time and that willpower we discussed.
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: Grace and Good Eats
8 ounces Chicken Stock (Vegetable Stock if you prefer vegetarian)
1 cup Onion, diced
2 Tablespoons Extra Virgin Olive Oil
2 cups Arborio Rice
¼ teaspoon Salt
1 Tablespoon Butter
½ teaspoon Pepper
8 ounces Parmesan, grated
1 ½ Tablespoons Parsley, chopped
In a medium sauce pan bring 8 cups of Chicken (or Veg) Stock to a simmer. Keep warm over low heat, but do not boil.
Dice 1 cup of Onion. Heat a Dutch oven or similarly large pan/pot over medium heat. Add 2 Tbs. Extra Virgin Olive Oil to the pot and swirl to coat. Add Onion and cook, stirring occasionally for 5 minutes.
Add 2 cups (16 oz.) Arborio Rice and ¼ Salt and cook for one minutes while stirring.
Add 1/2 cup of Stock (or wine if using) and cook, stirring frequently, for 2 minutes or until the liquid is absorbed.
Stir in 1 ½ cups Stock; cook, stirring constantly, for 4 minutes or until liquid is nearly absorbed.
Over the next 25-30 minutes add remaining 6 cups of Stock from the sauce pan, ¾ cup at a time while stirring nearly constantly. Allow each portion of Stock to absorb completely before adding the next portion. Reserve ⅓ cup of Stock to add at the end.
Once the Rice is extremely tender, remove pot from heat. Stir in reserved ¾ Stock, 1 Tbs. Butter, ½ tsp Pepper and 8 oz. grated Parmesan.
Top the risotto with 1 ½ Tbs. chopped Parsley.