My First Risotto

Submitted by gorgo on January 17, 2014 - 8:19pm

Summary

Yield
Prep Time5 minutes
CategoryGrains
CuisineAmerican

Description

Ingredients

  • 1 tbsp olive oil
  • 1/3 cup chopped onion
  • 3/4 cup basmati or arborio rice
  • 1 cup dry white wine or chicken stock
  • 2 cups water or chicken stock
  • 1/2 cup chicken stock
  • 3/4 tsp coarse salt
  • 1 pinch pepper
  • 1 tbsp butter
  • 1/4 cup parmegiano reggiano, grated
  • 1 cup frozen or fresh peas
  • 1 tbsps parsley (optional)

Instructions

Preheat oven to 425 degrees. In an ovenproof pan, heat oil over medium-high heat. Add the onion and cook, stirring, a few minutes. Add the rice and cook, stirring to coat with oil, about 1 minute.

Stir in the wine/chicken stock and cook until it's completely evaporated. Stir in 1 1/2 cups water/chicken stock, 1/2 c stock, salt, and pepper. Bring to a boil. Cover, put in oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

Remove from oven. Stir in 1/2 to 1 cup water (the consistency of the risotto should be creamy), the butter, cheese, peas and parsley. Serve immediately.

 I usually end up putting a lot more liquid in and keep stirring but it's not needed, It's just my taste.

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