The Rise of Risotto

After many years of cooking, favorites assume their spot in the weekly menu rotation and will not budge. In fact, it can be hard for a fresh-faced new recipe to break into the pack. However, two recipes in John Besh's new cookbook have gained a strong following in this house. The first is the sloppy joe recipe already posted and now, risotto. Clearly, there is nothing startling about this recipe - which is why risotto has become such a favorite for cook and eaters alike. It is basic and delicious. Yes, risotto does take a bit of time in front of the stove, but for anyone living in a cold weather clime, standing in front of a stove in January is not a bad place to be.




** Wooden spoon needed for this recipe**

2 tablespoons olive oil
1 onion diced
2 cups arborio rice - must be arborio
6 cups chicken broth, heated - heated is important. (I put the first 3 cups in a large pyrex measuring cup, pop it in the microwave to heat thoroughly, and then keep refilling and reheating)
2 tablespoons butter
1/4 cup grated parmesan cheese - more if you love parmesan like we do
salt and pepper to taste

Heat olive oil in large saucepan and add diced onion. Cover with a lid, allowing onion to soften without browning - about 8 to 10 minutes.

Remove lid and add the rice, turning to cover each kernel in oil. Add 3 cups of the heated chicken broth, bringing slowly to a boil and then reducing heat to a steady simmer. (The lid is no longer needed) Stir often, and as the broth is absorbed into the rice, add more heated broth - about 1/2 cup or so at a time. Keep the rice and broth at a good simmer. Cook until most of the broth is absorbed. Rice should be al dente, but I prefer my al dente on the softer side. Risotto should be creamy and a bit porridge-ish, so you don't want all the broth absorbed. From start to finish, this part will take anywhere from 20 to 30 minutes.

Finish the dish by adding the butter, parmesan, salt, pepper and stirring thoroughly. I serve with a veggie, such as corn, just cooked & tossed with a spoonful of red pepper relish until the relish melts fully. Then add a handful of chopped grape tomatoes. This corn salad gives a nice burst of color, crunch, and sweet acidity. An excellent contrast to risotto's creamy richness.