Jim's Basic Risotto

4 plus cups    Chicken Stock

         2 cups    Arborio rice

          ¼ cup    Unsalted Butter, softened

                 ½    Onion, chopped

    1-2 cloves    Garlic, minced

          ½ cup    White Wine, dry

                        Butter

                        Parmesan Cheese

 

Heat and bring stock to a simmer. Stock must remain simmering throughout this entire process.

 

In a 4 qt. sauce pan, melt the unsalted butter over medium heat, then add the onion and garlic. Sautee until softened, add rice, stirring until the grains are nice and shiny.

 

De-glaze with the wine, then add the broth, ½ cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next.

 

The finished risotto should be tender and creamy, yet with no loose liquid. This whole dish takes about 20-30 minutes. Finish the portion with a cube of whole butter and freshly grated parmesan cheese.

 

                                                                                                    Serves 2-4