Risotto!

Tonight I attempted to make risotto for the first time, and it was a rousing success! In fact, it was heavenly. It was so good I had to force myself to stop eating!

The basic recipe I used was on the back of the package of arborio rice I bought:

Ingredients:
1 Cup arborio rice
2 tbsp unsalted butter
1 large onion, chopped
1 tsp garlic salt
1/2 cup dry white wine
3 cups hot chicken broth
3/4 cup grated parmesan cheese
Fresh ground pepper

Method:

In a saucepan/skillet, saute rice in 1 tbsp. butter, stirring constantly. Add onion and garlic salt. Saute until onion is tender. Add white wine and saute until absorbed. Slowly add 1 cup hot brother, stirring frequently. As the liquid cooks down, continue to add remainder of hot brother, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper, and remaining butter. Serve.

I added peas and pancetta to my risotto and it was just DIVINE. I cannot believe how awesome this risotto is. I also had a few different ingredients, but I basically followed this recipe.

Some thoughts:
Be patient, this takes time. I also had to use a little more broth than called for the get the right consistency.

Use real parm cheese that you grate yourself, not that shakey stuff. Preferably parmagiano-reggiano from Italy. This cheese has a more pungent flavor than the domestic parm we can get here. But, either way fresh is better.

I used pinot grigio wine in this because I like it. Use a wine that you would be willing to drink on its own.

Finally, toward the end of the cooking, start tasting the rice. It goes from still crunchy to dine in a short amount of time, and will go to mush just a bit after that! What you are looking for is rice that doesn't crunch in the middle anymore, but that still has its character. You don't want a mush like porridge.

I guarantee you that once you start making risotto, you won't stop. I know I won't! Perhaps more recipes will follow!