Classic Risotto
This was an accompaniment for our Father’s Day dinner. My daughter made it the first time we tried it. She did it so well that it’s become her job every time.
Ingredients:
- 1 cup arborio rice, do not rinse
- 3 cups water
- 2 cups chicken broth
- 1/4 cup butter, divided
- 1/2 cup onion, chopped
- 1/3 cup dry white wine (I use vermouth)
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- salt and pepper
Heat water and broth in a saucepan on low. Put the onion and 2 tbs butter in another saucepan. Cook on medium until soft. Add the rice and stir together. Add the wine and stir until absorbed.
Increase the heat to medium high and stir in 1 cup of the broth mixture. Stir until most of the liquid has been absorbed. Keep stirring and adding the broth mixture 1 cup at a time. It should take about 30 minutes for all the liquid to be absorbed. Stir in butter, cream, cheese, salt, and pepper and cook an additional 2 minutes.
I recently tried this with short grain rice and I had very nice results. I think I’ll continue to use the arborio, but the short grain would probably work in a pinch.
The Cooking Cobb 
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