I absolutely love Risotto. From preparation to eating it has to be one of my all time favorite dishes. The basic method for prep leaves you with a blank canvas for creativity that you can do wonderful things with and add layers of complexity and flavor. What I am going to give you here is my most basic preparation method. From here you can let your creativity run wild.
1/4 Cup Olive Oil
1 Med Onion Finely Diced
2-3 Cloves Minced Garlic
1/4 Cup White Wine( If you wouldn’t drink it, don’t cook with it)
About a Quart of Chicken or Vegetable Stock
A few Saffron Threads
1/2 Cup Aborio Rice
1/2 Cup grated Parmesean
Warm the stock in a sauce pan and add the saffron to it. just keep it warm. In a good sized Sautee pan warm the olive oil, and add the onion, cook for about 3-5 mins Gently just till it softens. Add the Garlic and cook another 2-3 Mins. Now add the rice and let this cook a bit until you get a nutty aroma.
Add in the wine and cook down until most is absorbed. All the while Stirring. Start with a couple of ladels of stock, and stir this in well, when most of the liquid is absorbed add more. Continue this process until the rice is cooked but still has a bit of tooth to it. When you have your desired texture stir in the Parmesean. Serve immediately.
On the rare occasion of leftovers, refrigerate. The next day this can be rolled into balls coated in panko and deep fried for another tasty treat.
Cook from the heart taste the love