Christian Chefs International
Classic Risotto
Author: Judith Barrett
Yield: 6 servings

Note: See above article on how to make different variations of this recipe, including variations for restaurant use.

2 tbsp (30ml) unsalted butter
1 tbsp (15ml) olive oil
1/2 cup (118ml) finely chopped onion
2 cups (473ml) Arborio rice
1/2 cup (118ml) dry white wine
6 cups (1.4L) chicken broth, preferably homemade, heated
1/2 cup (118ml) freshly grated Italian parmesan cheese
Freshly ground black pepper

Preparation Steps:
1. Combine half of the butter and all the oil in a heavy 4-quart (3.8L) pot over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the fat and onion mixture, and cook about 1 minute longer.
2. Add the wine and cook, stirring, until it is mostly absorbed by the rice. Begin to add the broth, 1/2 cup (118ml) at a time, stirring well after each addition. Wait until each addition is almost completely absorbed before adding the next 1/2 cup (118ml). Reserve 1/4 cup (59ml) of the broth to add at the end.
3. When the rice is tender but firm, in about 20 minutes, turn off the heat. Add the remaining 1/4 cup (59ml) broth and the other half of the butter, the cheese, salt and pepper to taste, and stir well to combine with the rice. Serve immediately.

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