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depending on the flavor desired). After the stock is heated, reduce the heat to very low.
In
a separate large saucepan or other cooking pan, melt 3 tablespoons of butter over medium heat.
Add ½ cup of finely diced onion to the pan and slowly sweat the onion, stirring occasionally. Do
not allow the heat to become too high and do not allow the onion to brown.
Add 1½ cups of
Italian rice to the pan (do not use lower starch, long-grain varieties). Stir the rice immediately
(a wooden spoon works well) over medium heat and continue stirring, preventing the rice from
sticking to the bottom of the pan. Cook for about 2 minutes. Monitor the heat level so that the
rice and onions do not cook too quickly or take on any color. The rice should become slightly
translucent.
Pour in ¾ cup of white wine and stir constantly over medium heat until the liquid
has been absorbed. Add 1 cup or less of the heated chicken stock (or other meat stock) to the
pan, stirring constantly, over medium heat. It is helpful to use a ladle to transfer the stock
when needed. Continue adding the chicken stock in small quantities (a ladle-full or two), but
only after the rice has absorbed nearly all of the liquid.
After 20 to 25 minutes of stirring
and adding liquid, taste the rice for doneness. It should be creamy, but the center of the grains
should be al dente. If more cooking time is required, continue stirring and adding stock,
or if the stock has been depleted, use warm water. If the rice is done before the stock is depleted,
the remaining stock does not have to be used.
Reduce the heat to low and stir in 2 tablespoons
of butter, season with salt and pepper, and add freshly grated Parmesan or similar hard cheese.
Stir the risotto to blend the ingredients and remove the pan from the heat. Allow the risotto to
rest for 2 to 3 minutes prior to serving.
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