Risotto

Directions

1. In a large pot, bring the chicken broth to a boil over a medium-high flame. Once boiling, reduce the heat and cover.

2. In a large saucepan, heat the olive oil over a medium flame. Add the rice and sauté until the rice is transparent, about 2 minutes.

3. Gradually add the chicken broth, ¼ cup at a time, stirring constantly. As the rice begins to dry out and absorb the liquid, add more broth. Keep adding the stock in this fashion until all the liquid is absorbed and the rice is cooked. This will take stirring constantly for about 45 minutes to an hour (just brace yourself, find a book, turn on the radio, or whatever it takes).

2. Once all the liquid is absorbed, add â…“ cup of grated parmesan cheese and mix well. Serve hot with the remaining cheese sprinkled over the top.

 

Notes: Don't rush this dish!  The very slow cooking is what makes it so wonderful!

 

Variations: Be creative: toss in carrots, eggplant, tomatoes, cucumbers, ham or pretty much anything to round out the recipe. If the vegetables are already cooked, add them after the liquid is absorbed, but before the cheese. If they are raw, put them in 20-30 minutes before the liquid is absorbed. Also try adding herbs such as thyme, oregano, saffron, or basil, and/or bits of chicken for a heartier version.

 

Substitutions: Chicken broth/Chicken bouillon. Parmesan cheese/Other sharp, meltable cheese.

 

References: *See the Chicken Broth recipe.