Risotto
A basic creamy risotto ready for the addition of condimenti.

Recipe by Paul Mayville

It is very nearly Italian food law that risotto be served alone as an entree. Osso buco is the lone exception where risotto should be served as a side dish.

Rissoto is actually fairly easy to make once you understand the concept. It takes practice to perfect however, and you should serve the dish to understanding (and forgiving) friends and family a few times before doing anything formal with guests.

Ingredients

• 8 cups chicken stock
• Pinch (1/3 teaspoon) saffron threads (optional)
• 1/4 pound butter - divided
• 1 cup finely chopped onion
• 2 cups arborio (or other creamy medium-grain) rice
• 1/2 cup dry white wine
• 1 cup condimenti
• 1/2 cup grated fresh Parmesan cheese

Directions

In a sauce pan, bring chicken stock to a simmer. Keep warm over low heat. Add optional saffron if desired.

In a saute pan or large sauce pan add 2 tablespoons of butter and the onion and sweat until translucent. Add rice, stirring continually until grains are well coated. Add wine and stir until reduced by half.

Add stock, a ladle at a time, stirring constantly. Wait until liquid is absorbed each time before adding next ladle of stock. Taste for doneness occasionally, when risotto is almost ready, add condimenti, more stock, and stir. With stock nearly fully absorbed and rice completely cooked, stir in rest of butter, cover, and let rest for 10 minutes. Just before serving stir in the parmesan cheese.

Condimenti (all must be cooked beforehand except those noted)

Crumbled Italian sausage, flaked crab, tiny shrimp, chopped chicken, chopped turkey, diced prosciutto, sliced mushrooms, peas, lima beans, diced carrots, diced zucchini, uncooked diced tomatoes, uncooked diced cucumber, or any combination of the above.

Serves 6