Risotto

1 cup California Arborio White Rice

1 tbsp. Olive Oil

1 large onion chopped

4-5 cups hot stock  (I use vegetable bouillon cubes, you can use chicken stock or bouillon)

½ cup dry white wine (optional)

Heat olive oil in heavy, non-stick, 2-quart pot. (A Wok works great)   Sauté onion in oil until translucent.  Add rice and stir rice until grains are coated with oil.  Add wine and stir constantly on medium heat until wine is absorbed.  Add 1-cup hot stock, stirring until liquid is absorbed.  Adding the remaining liquid, one cup at a time, wait to add more liquid until the cup before is absorbed.  Stir often to avoid sticking. (Do not stir constantly or it will get sticky) This rice creates its own creamy sauce.  For variety add fresh herbs and vegetables during last 5 minutes of cooking. Yield:  6 ½ cup servings

I usually bake a butternut squash, cut it in chunks, cook sliced mushrooms and add this during the last 5 minutes of cooking.  I also add basil, pepper or any other spices you might like.

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