Ingredients
- Canola oil
- 2 finely diced yellow onions
- 1 heaping tablespoon minced garlic
- 1 pound arborio rice
- 1/2 cup white wine
- 32 to 48 ounces hot vegetable stock
- Salt and black pepper to taste
Directions
In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.
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By alexazoe
on September 27, 2011
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EXCELLENT! My first time making risotto and this went with out a hitch. I cooked some sliced green squash in a bit of hot butter till brown and caramelized , the added some butter beans. Salt, pepper, red pepper flakes, and some sage. Then right at the end, folded that into the risotto. YUMMY!
By cfrutoz_4393771
Honolulu, HI
on December 03, 2005
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Excellent taste and easy to follow
By jwna3_383985
Park Ridge, IL
on July 01, 2004
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It was a bit too simple. I added steamed vegetables to give it more substance.
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