Preparation / Directions:
Bring the stock to a boil in a small saucepan. Lower the heat and maintain a simmer.
Meanwhile, heat the oil or butter in a large, heavy saucepan on medium heat. Saute the onion, stirring occasionally, for 2 or 3 minutes, until translucent but not browned. Add the rice and stir for one minute to thoroughly coat the rice with oil. Use a wooden spoon for stirring so as not to break the rice kernels.
Add the wine and stir constantly until it is absorbed. Pour in the simmering stock, 1/2 cup at a time, stirring after each addition. Continue adding liquid as the rice dries out, about every 2 minutes. It should take about 18 to 20 minutes to cook the rice. Reduce the amount of stock added toward the end and increase the frequency, tasting every couple of minutes until the rice is tender but al dente.
Remove the risotto from the heat and quickly stir in the last 1/4 cup of stock and the grated cheese. Serve immediately.
Variations:
RISOTTO WITH PEAS: Follow Basic Risotto recipe, adding one minced celery stalk with the onion. Add one cup of briefly blanched fresh or frozen peas with the last 1/4 cup of stock.
RISOTTO WITH ASPARAGUS: Cut 1/2 pound of asparagus spears into 1/2-inch pieces, discarding the tough bottom parts. Reserve the tips separately. Follow the Basic Risotto recipe, but add the asparagus pieces after the first addition of stock. Add the tips 5 minutes later. You could replace half of the Parmesan cheese with a milder, softer cheese such as mascarpone or mozzarella.
RISOTTO WITH DRIED PORCINI: Begin by soaking 3/4 ounce of dried porcini mushrooms in one cup of boiling water for 1/2 hour. Strain the cup of liquid through a coffee filter or several thicknesses of paper towel and add it to 4 cups of vegetable stock. Chop the mushrooms. Follow the Basic Risotto recipe, but add a pinch of rosemary with the onion. Marsala is strongly recommended for the 1/2 cup of wine. Add the mushrooms after the first addition of stock.
RISOTTOS WITH VEGETABLE PUREES: Follow the Basic Risotto recipe, adding about a cup of any pureed vegetable with the last 1/4 cup of stock. Broccoli, green beans, winter squash, and carrots are all good. (I find that jars of commercially prepared pureed baby food are very convenient and just the right size.)
You might want to further jazz up the broccoli version by adding 1/4 cup of thinly sliced fresh fennel bulb with the first addition of stock. To the green bean version you could add 1/4 cup of chopped, oil-packed, sun-dried tomatoes with the first addition of stock. Minced red sweet pepper could be sauteed with the onion in the winter squash risotto. Add one cup of finely shredded radiccio after the first addition of stock in a carrot risotto.
Other Variations Add any vegetable that suits your fancy (spinach or chopped artichokes are classics).
Add both peas and asparagus to Basic Risotto.
Replace part or all of the Parmesan with a different cheese such as Fontina, Gorgonzola, or Asiago.
Add pureed winter squash and sauteed minced red sweet peppers to Risotto with Dried Porcini.
Add a pinch of saffron or 3 chopped plum tomatoes, or both, to Risotto with Peas.
Add 3 to 4 tablespoons of pesto to Basic Risotto.
Add chopped fresh parsley to any risotto.
Add 1/2 cup halved seedless red grapes to Basic Risotto.
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