An Italian Recipe -- Risotto

Using rice with truffles I bought at the festival in San Miniato two weeks ago, tonight I made delicious risotto. I added seafood at the end.

Italian arborio rice can also be purchased at Trader Joe's. I store my rice in a sealed glass jar in the fridge.

Normally, I make risotto, using eye measurements only. Keep the water simmering and add a ladleful to the cooking rice mixture every 5 minutes.   Depending on the amount of rice you have used and the weather, water amounts will vary. 

Serve in a pasta dish, as a course by itself.

Basic risotto

Serves 2

Ingredients 

• 2  cups water (approximate)
  
• 2 t olive oil
  1/2 onion, diced

• 3/4 cups Arborio rice
• 1 tablespoon butter
• 1/4 cup grated Parmigiano Reggiano or Grana cheese
• 1/2 cup white wine
  

Directions

1. Cook and stir the diced onion in olive oil in a large saucepan over medium heat until browned, about 10 minutes. Add rice and sauté 2 minutes, stirring. Add white wine and stir 2 minutes.
2. Meanwhile, bring to a boil in a saucepan over high heat; reduce heat to low to keep hot.
3. Reduce heat for rice to medium; stir in one-third of the hot water and continue stirring with a wooden spoon, until the rice has absorbed the liquid and turned creamy. 
4. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
5. Remove the risotto from heat and stir in butter and Parmigiano Reggiano cheese. Let risotto rest, covered for 5 minutes. 
6. May add vegetables or seafood during step 4.