Food Network: Basic Risotto and Several Variations

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Basic Risotto and Several Variations
Recipe courtesy of Gourmet Magazine

Ingredients
1 cup Arborio rice
2 tablespoons pure olive oil
1 large onion, peeled and finely diced
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream

Directions
Pick through the rice to remove any stones or foreign

matter, but do not wash it before cooking.

Using a large skillet with a heavy bottom, heat the olive oil over low heat and
saute or "sweat" the onions until translucent, being careful not to allow them to
color or brown at all.

Add the Arborio rice, stir to coat with the olive oil, and saute with the onions
to toast each grain of rice, about 7 minutes. This toasting process adds the
chewy, al dente quality that attracts so many people to risotto.

Once the rice is lightly toasted, add the white wine slowly, stirring with a
wooden spoon. (A wooden spoon is always preferable when making risotto, as a
metal spoon tends to cut or injure the grains of rice. Constant stirring should
be avoided for the same reason.)

Preheat the chicken stock just to the boiling point, then have it ready at
stoveside. After the rice has absorbed the white wine and the skillet is nearly
dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the
stock is absorbed. Continue adding the stock, 1 cup at a time, until all the
stock has been absorbed.

(Adding the liquid in stages, instead of all at once, allows the grains of rice to
expand more fully, adding to the risotto's creamy texture.) Once the rice has been
added to the pan, the entire cooking process will take about 17 to 20 minutes.

After all of the liquid has been added and the rice is chewy yet fully cooked,
with a creamy texture, add the butter, Parmesan, and heavy cream. Stir to combine
all the ingredients and serve immediately. Variations: Sauteed shrimp Mixed

seafood (such as salmon, shrimp, and scallops) sauteed in olive oil and herbs
Diced fresh vegetables, steamed or sauteed in olive oil (asparagus and carrots
make a wonderful combination) Fresh green peas in season Sauteed mushrooms and
herbs Roasted Garlic