Don’t fear the risotto; It is easy to make if you follow my simple steps of LOVE!!!
What’s in it?
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine
- 4 1/2 cups reduced-sodium canned chicken broth
- 3/4 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh Basil
- Fresh spinich
- Fresh Tomatoes
Let’s put it together:
In a medium saucepan, heat oil over medium heat. Sauté onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes.
Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
Add the tomatoes, spinach and basil and fold until the spinach is wilted.
Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.
A NOTE FROM CHEF ROBERT:
Arborio rice is the best rice for risottos. It’s firmer than other types, with a very starchy outer layer that absorbs sauces and plumps up; some of the starch is also released into the cooking liquid. This rice should not be rinsed (or boiled and drained), or its creamy starch will be lost.