Saturday request

One of my readers (thanks Kelly!) asked for the risotto recipe. I am not only happy to share it, but I'm also using it as my post today. Am I cheating? I don't think so. I need something to blog about every single day. If you have a better idea, please share! I take (reasonable) requests!!

Basic Risotto

• 2 cups low-sodium chicken broth
• 3 tablespoons unsalted butter, at room temperature
• 1/2 small onion, chopped (I prefer a yellow onion)
  
• 3/4 cup Arborio rice
• 1/4 cup dry white wine
• 1/4 cup finely grated Parmesan
• 1/4 teaspoon kosher salt (I don't measure, I add the salt and pepper to taste)
  
• 1/4 teaspoon freshly ground black pepper

In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3-5 minutes. Add rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt and pepper.

Yield: 2 cups
Original recipe from Giada De Laurentiis

Enjoy!