FRASER ELISABETH TAN, PHD

Basic Risotto

While you might think risotto is one of those dishes that only chefs at fancy restaurants can make, it's not! It's very simple to make at home, and you can throw anything you want into it. It's another one of my "use up leftovers" dishes that can also be dressed up for company.

VEG* GF EF

Ingredients

  • 2 tbsp (or more) olive oil or butter
  • 1 medium onion, chopped fine
  • 1/2 cup dry white wine
  • 1 cup arborio rice
  • 4 cups chicken broth

Directions

  1. Heat the oil in a large flat-bottomed nonstick pan like a skillet over medium to medium low heat (4 or 5). Add the onion and cook until softened and translucent.
  2. Add the rice and stir for a few minutes to let the rice “crack”.
  3. Heat the broth to just below a simmer in a saucepan.
  4. Add the wine to the rice and stir. Let simmer gently until wine is absorbed by the rice.
  5. Add broth a ladleful at a time, stirring after adding, and keep the rice at a gentle simmer until the liquid is absorbed. Continue until all the broth is absorbed. The rice should be al dente and have a creamy sauce.
  6. Sprinkle with some parmesan and enjoy!