Dinner with Risotto

Well... thought we should start this week off strong with a recipe for Basic Risotto! I've always loved the creamy rich texture of risotto with really anything in it, but never made it myself. Until tonight :) Looking though Giada De Laurentiis' cookbook, Everyday Italian, I found what I was looking for. A basic recipe that you can really put just about anything in.

On Tonight's menu:
A Green Salad topped with sliced grilled chicken a side of Risotto with Saffron & Asparagus and Grilled Peppers.

What you will need for Basic Risotto:

3 tablespoons unsalted butter (1 tablespoon reserved)
1/2 Cup yellow or white onion - finely chopped
1 1/2 Cups Arborio rice (or another medium grain rice)
1/2 cup dry white wine (one that you will be willing to drink with your meal is wise.)
4 Cups low sodium chicken stock
1/2 Cup freshly grated Parmesan cheese
fresh ground salt & pepper to taste
*Pretty much any vegetable, seafood and/or spice you desire. These you will want to cook separately in a little butter or oil, and add at the end, so as not to get mushy.

To Make:

Start by bringing the chicken stock to a simmer in a sauce pan, cover and let sit on simmer until needed. In a separate medium pan over medium heat melt 2 tablespoons of butter.

Add in the onion and stir until soft, but do not brown. Then add the rice, stirring constantly, and toast but not brown. Then add white wine, and let almost completely evaporate.

Once the wine is almost evaporated, add 1/2 cup of chicken stock at a time, stirring constantly. Let each cup absorb into the rice before adding the next.

As the stock absorbs the rice will start to release its starches and get creamy! After the last of the stock has been added and absorbed, add in your vegetables that you have cooked separately, the Parmesan cheese, and last tablespoon of butter.

YUM!

The End Result!

Enjoy!