Basic Risotto

Basic Risotto

Serving Size : 4 Preparation Time :0:00

Categories : Entree, Side Dish

Amount Measure Ingredient -- Preparation Method

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2 - 3 tablespoons olive oil

1 leek, shallot, or small onion -- finely chopped

1 1/4 cups arborio rice

1/4 cup white wine

3 3/4 cups chicken or vegetable stock -- simmering

sea salt

black pepper

freshly grated parmesan

Heat the olive oil in a pan. Add the leek and cook until softened, but not colored.

Add the rice and cook for a minute or two, then add the wine. Cook another minute or so until the wine is absorbed.

Pour in a ladleful of boiling stock and cook gently, stirring occasionally, until the stock is completely absorbed. Continue adding the stock a ladleful at a time, simmering until it is absorbed and the rice is tender.

The entire process should take about 25 - 30 minutes.

Season the risotto to taste with salt and black pepper and spoon it into individual warm serving bowls. Top each bowl grated cheese, and serve.

You can vary this recipe in numerous ways: add pre-cooked vegetables or meat during the last five minutes of cooking (long enough that they heat through).

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