3 T olive oil
1 cup minced onion
2 T minced shallots
2 cups Arborio or Carnaroli rice
1 cup dry white wine
about 6 cups strong, hot chicken stock
2 - 4 t butter
1/2 cup grated parmesan cheese
salt and freshly ground black pepper to taste
Heat 3 T oil in a heavy-bottomed, not too deep, 12" saute pan. Add the onions and saute,
stirring frequently, until translucent. Add the shallots and saute for a moment more.
Stir in the rice and "toast" it by stirring slowly and constantly over moderately high
heat until the grains begin to turn golden. and feel loose and dry - they will click
softly in the pan. Add the wine, turn the heat fairly high and reduce. When the rice is
almost dry, ladle in enough hot stock to barely cover it. Regulate the heat so that the
stock just simmers, season with a little salt. Stir constantly.
Continue to add stock as the rice absorbs it. The rice will be done when the grains
are about twice their original size and are suspended in a creamy liquid. Taste the
rice, it should be just tender with a slight resistance as you bite through the grain.
When it is done, remove the pot from the heat and add the butter and cheese. Stir
until the butter and cheese melt. Stir in the pepper and serve.
Makes 6 to 8 servings.
This basic recipe can be enhanced by adding cooked mushrooms or asparagus. Chop the mushrooms, saute them and add just before taking the risotto off the stove. Steam the asparagus, chop into small pieces - leaving the spearheads whole, and again, add just before taking the risotto off the stove.