Risotto
This is a good, reliable risotto recipe, amalgamated from various sources I've found around the Internet
Ingredients
- 1/4 cup olive oil
- One medium to large onion, minced
- 3-4 cloves garlic, minced
- 1 3/4 cups arborio rice
- 6 cups boiling broth (chicken, vegetable, mushroom, etc.)
- 3/4 cup Parmesan cheese
- salt and pepper
Instructions
Cook the onion in the olive oil until soft, about 8 minutes. Add the garlic, cook for 1-2 minutes. Add the rice, and coat it until the cores become visible. Add a laddle-full of broth to the rice and cook until the broth is absorbed. Keep doing this until the broth is all absorbed (about 20-30 minutes). Add the cheese, salt and pepper at the end to taste.
Variation: Mushroom Risotto: Fry about 2 cups of mushrooms in the olive pil after the onion but before the garlic. Add rice and continue as before.