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[quote=Anonymous]This is my basic risotto:
3 tbsp butter; 2 tbsp and 1 tbsp
One small onion, finely diced
3 cloves of garlic, finely diced
1 cup risotto rice
3 cup stock (I typically use chicken, but you can use veggies or even water)
1/2 cup dry white wine
Salt
Parmesan cheese

1. On medium-high heat, melt 2 tbsp butter and add onion, stir until translucent.
2. Add garlic, stir until colored pale gold.
3. Add rice, store until outer part of the grains turn translucent, and all grains are coated in fat.
4. Add wine, deglaze pot, stir until most of the wine is absorbed by the rice.
5. Add 1/2 to 2/3 cup of the stock, turn down heat to medium. Add salt to taste. Stir continuously taking care to scrape bottom of pot so rice does not stick.
6. Once stock has been mostly absorbed, add more stock, stir continuously until liquid as been absorbed.
7. Repeat, adding small amounts of stock until all 3 cups on stock have been added.
8. Remove from heat, add remaining butter, stir to incorporate.
9. Grate Parmesan to taste, stir into risotto until melted and incorporated.
10. Serve immediately, grate additional Parmesan on top.

This is very much a base recipe. When I make short ribs, I like to use red wine rather than white, and use some of the braising liquid and beef stock, plus rosemary. Another favorite in our house is to dice chicken, brown chicken before adding onions, then with the last application of stock add in peas. One of the things I love about risotto is once you master that basic recipe, you can go wild and make your own variations.

Sometimes on a weeknight I will cheat and skip the onion and garlic, and use onion powder and garlic powder instead. And if I'm feeling really lazy, I'll use frozen peas rather than fresh. But it does make for a filling, healthy one-pot weeknight dinner.[/quote]

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