Basic Risotto

Basic Risotto

Ingredients:
8 cups chicken or vegetable stock
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 cups arborio rice

Directions:
1⁄ cup dry white wine
2
1⁄ cup shredded Parmesan cheese
4
Salt to taste
Pepper to taste
1. Pour the stock into a saucepan and place over medium-low heat. Place a Dutch
oven over medium-high heat. Once it is heated through, add the oil and onion.
Sauté for 5 minutes, or until the onion is translucent but not brown.
2. Add the rice to the Dutch oven and stir constantly until the rice loses its chalky
appearance and has just a small white dot in the center of each grain. Add the
wine, stirring continually for 2 minutes.
3. Add the stock to the Dutch oven 1 cup at a time and stir almost continually until
the stock has been soaked up by the rice. After you’ve added 6 cups of stock to
the pan, taste it to determine if it is done. Add stock 1⁄ cup at a time until the rice
2
is tender but not pasty. Stir in the cheese and taste before adding salt and pepper.
Serve warm.
Always Better at Home
Most restaurants don’t make risotto individually as ordered. Generally they
will start making the dish, and then set it aside. When an order is placed
they’ll take the half-cooked risotto and finish cooking it. But this means the
texture is usually not as good as if you make it at home.
WIENERS AND BAKED BEANS
You can leave the hot dogs whole or cut them into pieces, depending on how you
plan to serve the dish. Or you can do a combination of the two: Leave the number
you need for sandwiches whole and cut the remaining hot dogs into pieces.
Yields 6–8 servings
1 8-ounce package bacon, cut into pieces
1 medium yellow onion, chopped
3 1-pound cans baked beans
1⁄ cup light brown sugar, firmly packed
4