Risotto can be a dish that could intimidate people. Being in
front of the stove, stirring to avoid burning it can be a little discouraging. But if you learn how to make it, I assure you
it will be a favorite side dish. It will add international status to your meals
and adjectives such as fragrant, velvety and savory to your cooking vocabulary.
If you invite someone to dinner and you mention that you will
be preparing risotto, suddenly people will think you are making a huge effort
and dinner is going to be very interesting! Mention that you will be pairing wine with the
meal, and they will ask you “what should we wear?” Smile and respond “Come as you are; it is just
a casual dinner.”
To make risotto, all you need
are basic ingredients found in most kitchens; butter, onions, white wine,
chicken broth and fresh broccoli. You will need Arborio rice; if you are not familiar
with it from your local grocery, try World Market. Trust me; you will have some
in your pantry from now on.
Ingredients
3 tablespoons unsalted butter
1 medium onion, finely chopped
kosher salt and black pepper
1 cup Arborio rice
1/2 cup dry white wine
3 1/2 cups low-sodium chicken broth, plus more if needed
1/2 cup chopped broccoli
Directions
Melt 2 tablespoons of the butter in a medium-sized pot over medium heat.
Add onions, ½ teaspoon salt, and ¼ teaspoon
pepper and cook, stirring occasionally, until onions are soft, about 6 minutes.
Add rice and broccoli and cook uncovered, occasionally stirring, for 2 minutes.
Add the wine and simmer until absorbed. Add
half the broth and simmer, stirring occasionally, until absorbed, about 10
minutes. Add the remaining broth and simmer, stirring once, until the rice is
tender and creamy, 8 to 10 minutes. (If the rice is not cooked through add more
broth and continue to cook until tender.) Sprinkle with additional chopped broccoli, or Parmesan,
or if desired bacon pieces or chopped pepperoni.
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