There are tons of variations to this recipe. A simple idea would be to add mushrooms or peas. This guide is really just to give you a framework from which you can adjust for your tastes.
Go ahead and get your stock ready. It needs to be hot, but not boiling. If its boiling, it can rupture the rice grains, ruining the most important part of risotto, the texture.
Add your oil and butter to a hot pan, then add the onion. Cook on medium-high heat until it begins to turn translucent.
Pour the rice in on top of the onion, stir, and cook for about 60 seconds
Then, using a ladle, add about 1/2 cup of stock and give a gentle stir. Try not to over-stir the rice or it can rupture the rice grains by the end.
Take your spoon or spatula and push some of the rice away from the side of your pan. If liquid fills the void, let it cook for another minute.
If instead, a void remains, it is time to add another ladle (1/2 cup) of stock. Repeat steps 5-7 until all of your stock has been added.
If at the end, your rice is undercooked and you're left with no liquid, just add another 1/4 cup of water and allow it to soak into the rice. You'll want the rice cooked "Al Dente".
Don't be fooled by liquid that pools on top, that isn't necessarily an indicator of how much liquid remains in the pan. Here is what mine looked like right at the end.
Finish with parsley, crushed black pepper, and Parmesan cheese (if you like) & serve as a side dish to seared scallops or grilled shrimp. My wife and I had this for lunch, so we didn't add a protein.
And there it is, that look of delicious satisfaction that tells me it was yummy. :)
Check out my other guides while you're here. And if you've got an idea for another guide, message me. Enjoy!
- 3/4c Arborio rice
- 1/2c Chicken broth or stock
- 1/2 Onion (chopped)
- 1.0Tbsp Extra virgin olive oil
- 2.0Tbsp Butter
- Pepper (optional)
- Grated Parmesan cheese (optional)
Wake Forest, North Carolina