Risotto

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This is a recipe from How to Cook Everything Vegetarian by Mark Bittman.

This is a basic recipe that can be adapted for whatever you have on hand. I often freeze individual portions of this and reheat them whenever I need comfort food.

Yield
4 to 6 servings

Ingredients
4 to 6 cups vegetable stock
4 to 6 Tbsp. butter or extra virgin olive oil, to taste (divided)
1 medium onion, minced
1 1/2 cups arborio rice
Salt and pepper
1/2 cup dry white wine or water
Parmesan cheese
Vegetables like green peas and asparagus (optional)

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Directions

Put the stock in a medium saucepan over low heat. Put 2 tablespoons of the butter or oil in a large, deep skillet over medium heat. (Allow the remaining butter to soften while you cook.) When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until it softens, 3 to 5 minutes.

Add the rice and cook, stirring occasionally, until it is glossy and coated with butter, 2 to 4 minutes. Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.

Use a ladle to begin to add the warmed stock, 1/2 cup or so at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high and stir frequently.

Begin tasting the rice 20 minutes after you add it; you want it to be tender but with still a tiny bit of crunch; it could take as long as 30 minutes to reach this stage. when it does, stir in 2 to 4 tablespoons soften butter or oil (more is better, at least from the perspective of taste!), the cooked vegetables, and at least 1/2 cup of Parmesan if you’re using it. Taste, adjust the seasoning, and serve immediately, passing additional Parmesan on the table if you like.

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Filed under Main Courses, Uncategorized

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