This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Ricardo's basic risotto recipe
- 1lb Arborio rice
- 2 cloves fresh garlic
- 2 tbsp olive oil
- 1 med onion of your choice, chopped
- 6 cups vegetable stock
- 1/4 cup white wine
- salt and pepper to taste
- 1/4 cup Parmesan cheese
- 4 tbsp cold butter
Bring 6 cups of vegetable stock to a boil. In a large skillet, heat olive oil and saute garlic onions on med heat until onions are translucent. Add rice stirring to incorporate with onions garlic and oil. Let cook until rice crackles. Add wine and stir until all of the wine is absorbed. Add enough hot stock to cover the rice and stir until all the liquid is absorbed. Continue adding stock until it is all gone. Remove from heat and stir in cheese and the cold butter.
This is a creamy risotto dish that you can add so many different ingredients to. Like fresh seasonal vegetables, grilled chicken or shrimp, and just by itself makes a great side dish to compliment any meal..
