A couple of weeks ago I gave risotto a try. It had been years since I tried...not sure why it took so long to make it a second time. Risotto is a needy little dish that requires attention the entire time it is cooking. This is a simple recipe, but I have seen plenty of risotto that has mushrooms, shrimp, sausage or a veggie mix to spiffy it up. I don't think my rice was completely done because there were a few pieces that were slightly under cooked but overall it was pretty good. It probably would have been better if I kept cooking it for another 5 to 10 minutes.
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
1/2 teaspoon kosher salt
1/4 tablespoon freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving
In a medium saucepan, bring the broth to a simmer and keep warm over low heat. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.
I tried the generic version of the rice... not sure if this made a difference or not.
Freshly grated Parmesan cheese
Risotto with roasted asparagus and pork tenderloin.