Rice

1. Easy Risotto

Easy Risotto

• 2 T olive oil
• 2 T butter
• 1/2 onion or 1 shallot, finely chopped
• 1 c arborio rice
• 1/2 c dry white wine or vermouth
• 4 c water or stock
• (Opt) Mushrooms, diced
• 1/2 - 1 c fresh grated Parmesan cheese

1. Heat oil and butter in a large saucepan or Dutch oven
2. Add onion and pinch of salt and cook until soft and translucent
3. Add rice and cook, stirring, for a minute or two until translucent on edges
4. (Optional) Add a splash of wine and cook until it evaporates
5. Add 1/2 c of stock and cook until spoon leaves a trail
6. Continue adding stock 1/2 c at a time, stirring frequently
7. Cook until rice is al dente and mixture is thick but fluid - about 25 mins (you may not use all the stock)
8. (Optional) Add sauted diced mushrooms
9. Remove from heat, stir in Parmesan, a bit of butter, salt and pepper to taste, and (optional) torn herbs