Risotto

Risotto is a creamy satisfying dish. It is Italian in origin and can be as simple or complex as you want to make it. This is another on of my favorites. It can be eaten as an appetizer or a main course depending on portion size. This is a basic recipe for risotto. You can add many different items to the dish, such as mushrooms, shrimp, scallops lobster, bacon, asparagus and various other things. Most things should be sautéed in the butter and removed before adding the other ingredients. Add them back to the risotto with the final bit of stock. This prevents overcooking.

RISOTTO

2 oz. butter

1/2 finely diced onion

1/4 diced celery

1 clove garlic

1/2 cup diced tomato

1 1/2 cups arborio rice

juice of 1 lemon

lemon zest

4 1/2 cups stock

1/2 cup white wine

1/2 cup parmesan cheese

parsley

salt to taste

Directions

1. Heat butter, sweat the onions, celery, garlic, and lemon zest. Add the rice to coat with butter.
2. Pour in the wine and lemon juice.
3. Add 1/3 of the stock to the rice; simmer until the liquid is absorbed. Gradually continue adding liquid until all is absorbed. Stir gently to prevent sticking to the bottom
4. Stir in diced tomatoes.
5. Finish with parmesan cheese and parsley.
6. The risotto should be slightly runny