Hang on...that's way too technical.
Risotto is one of the most amazing things that will ever cross your lips.
End of story.
It takes a bit of time to make, but so does just about everything wonderful worth eating. You can just stand there and stir away the days cares and woes, watching the rice transform to creamy pearls right before your eyes.
You'll want to use Italian Arborio rice. I found mine at Wal-Mart near the other rices...it's pretty easy to get your hands on these days.
Also, I use a 1/2 cup of dry white wine in this recipe. I'm not a big white wine drinker...so instead of opening a regular 750 ml bottle and using only a bit and pitching the rest, I buy a little six-pack of a dry Sauvignon Blanc (187 milliliters each), and I can use what I need when I need it.
1 cup Arborio rice, butter, onion, garlic, wine, chicken broth, Parmesan cheese...
Use a sturdy saucepan, and melt the butter.
Stir in the rice and saute it over medium-high heat until it begins to brown,
about 2-3 minutes.
Stir in half of an onion and a few cloves of garlic, finely diced.
Reduce heat to medium and saute for 5 minutes or until they're tender.
Add in 1/2 cup of dry white wine, stirring until absorbed.
Here comes the fun part.
You'll add a total of 3 cups of low-sodium broth in 1/2 cup to 1 cup increments.
(I added a cup at a time...but I don't think the "pros" do it that way...)
Silky, creamy perfection.
Now, stir in another love pat of butter and some Parmesan cheese.
Try not to make out with the tasting spoon.
Taste for salt and add a little if it's lacking.
This recipe serves 3-4 (as a side item) if you're feeling generous.
Or you can hide in the pantry and eat the whole pot by yourself.
It's your choice.
(Here's the printable recipe...)
1 cup Arborio rice
2 tablespoons unsalted butter
1/2 large onion, finely diced
2 cloves garlic, minced
1/2 cup dry white wine
3 cups low-sodium chicken broth, heated (substitute veggie broth if desired)
3/4 cup grated Parmesan cheese
Additional salt, to taste
In a large saucepan, melt one tablespoon of butter over medium-high heat. Add rice and saute until it's just beginning to brown, 2-3 minutes. Stir in the onion and garlic and saute until tender, about 5 minutes. Pour in the wine and stir until absorbed. Add 1 cup of hot broth to the rice and cook until absorbed. Repeat with remaining broth, one cup at a time, until all has been absorbed. Stir in remaining butter and the cheese. Taste for salt and season as desired. Serve piping hot.
(Recipe modified from Gourmet House Rice)