With this creamy risotto recipe, you will be sure to impress even the most finicky food critic! Risotto is one of those Italian dishes that is currently getting a lot of attention here in the United States.
In Italian cooking, rice is a staple ingredient.
In this dish, it is the main focus.
This rice recipe is for a creamy four cheese version, but almost anything can be added to it.
In fact, try adding peas or sliced mushrooms to this recipe for an even richer flavor!
Another day, try chopped broccoli for an extra healthy version. This recipe serves 6 people.
Heat the chicken stock in a pan or in the microwave and have at hand before you start the recipe. Then, in a heavy saucepan, melt the butter until it begins to foam. Toss in the onion and stir lightly until it has softened (about 2 to 3 minutes).
Add the rice to the butter and onion and stir until the grains start to swell, then add the wine. (*Note: A chef I met in Rome taught me this recipe, and insisted only a wooden spoon be used to make any risotto recipe… )
Stir the mixture until the rice has absorbed most of the liquid and it has stopped sizzling. Pour in a small amount of the stock. Season with the salt and pepper.
Turn the heat down to a low setting, and stir until the liquid has been absorbed by the rice.
Then add a little more stock, letting the rice absorb it before you add more. Stir, stir, stir!!! (The stirring is essential, do not stop or the rice will stick to the bottom of the pan and burn!)
Cook for approximately 20 to 25 minutes, the rice should look tender and creamy.
Turn off the heat and add the cheeses. (You can reserve a little bit of the Parmesan for sprinkling on top when served.)
Stir some more, until the cheeses are melted, and season some more if needed. Pour the finished dish into a serving bowl and top with chopped parsley, or spoon onto individual plates for your family and friends. Sit back and enjoy the creamy goodness!
*Wine pairing suggestion for this recipe: Bardolino