Risotto

Ingredients

• 1 23 short grain best
• 3 23s Water or Stock
• 1 Bullion cube if using water
• Butter or cream

Utensils

• Large frying pan or low sauce pan
• wooden spoon or spatula

Directions

Basic recipie

Prep: Stovetop burner starting at medium

Time: 45 minutes to an hour

Technique: rinse the rice and let it sit for about 1/2 hour.  Warm a little of the water in the pan and add the rice.  Bring the water up to a simmer and keep the rice wet and stirred.  Use the stock after the first water has almost boiled away.  After the stock has boiled mostly away, add more water.  Keep stirring and adding water until the rice has soaked up as much liquid as possible, usually 3 times the amount of liquid to the amount of rice.  The consistancy will be soft rice in a thick, starchy sauce.  Stir in the butter or cream a few minutes before you intend to serve to give it extra richness.

Serve: Risotto can be served by it’s self or as a side.  Cheese, tomato sauce, pesto or more cream are all good ways to garnish risotto.

Variations: While cooking, add hard cheese, like parmesan or romano.  Herbs can be added while cooking.  Add the cream/milk from cream/milk poached fish and serve the fish over the risotto.  Use a thin stock, like chicken stock, for the liquid.  Wine can be used to flavor and color the rice, too.

If you need to make basic rice, try this Rice recipe.