How to Make Risotto. It’s not hard to make
this decadent, creamy Italian rice dish. You will need 3-4 c. chicken broth 2 tbsp. olive
oil ½ medium onion, diced 2 cloves garlic, diced 1 c. Arborio rice ½ c. dry white wine
2 tbsp. butter ¼ c. Parmesan cheese A medium saucepan A heavy pot and a ladle. Step 1.
Bring the chicken broth to a simmer in a medium saucepan. Step 2. Add the onion and garlic
to the olive oil in a separate pot, and saute over medium-low heat until it is fragrant
and translucent. Use a roomy, heavy pot that distributes heat evenly, such as a stock pot
or Dutch oven. Step 3. Add the rice to the onion and garlic. Lightly toast it, stirring
constantly over medium heat for about three minutes. Do not brown the rice. It should
become translucent around the edges but remain white in the center. Step 4. Add the wine,
and stir and cook until nearly all of it is absorbed by the rice. Step 5. Add a ladleful
of the hot broth to the rice, stir and cook until the broth is absorbed, and then add
more stock. Repeat, one ladleful at a time, until the broth is nearly gone or the rice
stops absorbing it. Add more ingredients for flavor: herbs, vegetables, seafood, poultry,
or meat. Step 6. Continue stirring and cooking until the rice is tender. Add more stock or
water if the risotto begins to dry out. Step 7. Remove from the heat, and stir in the butter
and parmesan cheese for added creaminess. Now dig in! Did you know Did you know? For
two-thirds of the world’s people, rice is the foundation of home cooking.