19518 Makes 2 1/2 cups Wed Apr 08 15:43:00 -0700 2009 Thu Apr 16 10:54:00 -0700 2009 Italian Licensed http://www.chow.com/recipes/19518 Thu, 16 Apr 2009 17:54:00 GMT Add your favorite flavors A clean slate for your favorite risotto flavors. This is a great basic recipe for risotto from food blogger Amy Sherman. Feel free to experiment with different cheeses and vegetables to make a classic risotto or use in her Cheese-Stuffed Risotto Cakes.

]]>

In a saucepan over high heat, bring the broth to a simmer. Reduce the heat to very low and keep the broth hot.

In a heavy saucepan over medium heat, melt the butter. When the butter has melted, add the onion and cook, stirring often, until translucent, about 3 minutes. Add the rice and stir until the kernels are well covered with the butter and are opaque, about 3 minutes. Add the wine and cook, stirring, until it is absorbed, about 2 minutes.

Ladle in about 1/2 cup of the hot broth, adjust the heat so the liquid bubbles gently, and stir until the broth is absorbed. Continue adding the hot broth, 1/2 cup at a time, and allowing it to be fully absorbed before adding more, until the rice is creamy and the kernels are just tender but still slightly firm at the center, 18–20 minutes total. If you have used all of the broth before the rice is ready, use hot water. If using for Cheese-Stuffed Risotto Cakes, let cool completely before chilling.

]]> http://www.chow.com Amy Sherman 51 Side Dish 127 3 cups low-sodium chicken broth

]]> 2 tablespoons unsalted butter

]]> 54 2 tablespoons minced yellow onion

]]> 1 cup arborio rice

]]> 1/2 cup dry white wine

]]> 11294 house guests 813 hungry 13146 hump day 744 indulgent 580 italian 1035 italy 2166 kids 694 latin 753 lazy 1929 leftovers 384 easy 752 euro 1416 filling 494 rice