Risotto

AGolden

32oz can chicken stock/broth, doesn’t matter

1 medium sized onion, finely chopped

3 to 4 cloves garlic, finely chopped

3 tablespoons olive oil

1 cup aborio rice

1 cup white wine (very important)

⅔ stick of butter, cubed

1 cup parmesan cheese

Bring chicken stock to a simmer, set on low, and put on back burner, keeping the simmer.

On a separate burner, in a large sauté pan, heat olive oil over medium heat. Add in chopped onion and garlic, and sweat until fragrant. 3 to 5 minutes. Add in aborio rice and stir, coating rice with the olive oil/onions/garlic. Continue stirring over medium heat, slightly browning the rice. Pick up the rice with your hand, and if you cant hold on to it because its to hot, move on to the next step. If it doesn’t burn your hand, keep cooking/stirring until it does.

Once it burns your hands, add in the wine. Keep over a medium heat. Stir with a spatula every minute. Once wine is almost all absorbed, add in the preheated stock, **one ladle at a time**. Only add another ladle of stock after the rice has absorbed the previous ladle. Continuing adding one ladle at a time until all the stock is gone. Taste rice and it should not be crunch, but not super soft. You just want the crunch gone.

Once stock is all absorbed, turn to low heat, and add butter, parmesan cheese. Stir until combined.

Now is when you can add anything into the risotto, such as chicken, tomatoes, shrimp, mushrooms, asparagus, peppers, anything. Whatever you add into the risotto here, must be pre cooked/not raw.

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