Simple Risotto
1. Bring broth and water to boil in a saucepan. Reduce heat to maintain gentle simmer. 2. Melt 1 T. butter in a Dutch oven over medium heat, add onion, cayenne and pinch salt; cook, stirring frequently until onion is softened but not browned. Add garlic and stir until fragrant, about 30 seconds. 3. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. 4. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. 5. Stir in 5 cups of the hot broth/water mixture; reduce heat to low, cover and simmer until almost all the liquid has been absorbed and the rice is al dente, 16-19 minutes. Stir this twice during cooking. 6. Add the remaining 3/4 cup broth mixture and stir gently and constantly until risotto becomes creamy, about 3-4 minutes. 7. Remove pot from heat and stir in Parmesan, cover and let stand for 5 minutes. 8. Stir in remaining 2 tablespoons.
butter, lemon juice, parsley and chives; season with salt and pepper. Stir in cream. Serve
immediately. |
2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |