Recipe for Risotto

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Optional add-ins:

• Mushrooms
• Asparagus
• Peas
• Shrimp
• Chicken
• Pancetta

Instructions:

1. Heat the broth in a saucepan over low heat.
2. In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until the onion is translucent.
4. Add the Arborio rice and stir to coat each grain with the oil and cook for 2-3 minutes, or until the rice is toasted.
5. Pour in the white wine and stir until it has been completely absorbed by the rice.
6. Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring continuously until each addition is fully absorbed by the rice.
7. Continue adding the broth and stirring the rice for 18-20 minutes or until the rice is tender but still slightly firm to the bite.
8. If adding any additional ingredients like mushrooms, asparagus, peas, shrimp, chicken or pancetta, add them during the last 5 minutes of cooking.
9. Once the risotto is cooked, remove the saucepan from the heat.
10. Stir in the butter and Parmesan cheese, and season with salt and black pepper to taste.
11. Cover the saucepan with a lid and let it sit for 2-3 minutes to allow the flavors to meld together.
12. Serve hot, garnished with additional Parmesan cheese and fresh herbs, if desired.

Enjoy your delicious Risotto!