most of my recipes are open to fit your tastes and i usually add some options to make the recipe more to what you like. |
risotto is a very nice dish than can be use as a complete meal or a side dish. the preparation for risotto requires more simmering than boiling and one must be gentle in the cooking process. |
4 c. rice (use what kind you like)( i have made this with several kinds of rice) |
3 tbs olive oil (and/or butter) |
1 chopped onion |
4 ounces of rice per person if it is a main dish or 2 ounces per person if it is a side dish. |
3 to 5 cups canned or homemade chicken broth |
1/2 c.white wine( a good white wine your favorite) |
saffron ( pinch) |
1 1/2 c.parmesan cheese (use your tastes on this) |
optional: chopped spinach |
optional: chopped porcine mushrooms |
optional: chopped asparagus |
optional: other vegetables to your taste |
i have also used orzo to make a version of this. |
when buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are arborio, vialone nano, and carnaroli. other short-grained rices such as originario will also work. long grained rice such as patna won't do, because the grains will stay separate. nor should you use minute rice -- it won't absorb the condiments, and again the grains will remain separate. |