Classic Risotto

I came home from work one day and my husband was making this. Absolutely delicious and a great change from regular rice dishes.  We have adapted the recipe from recipetips.com to our liking and the dish is perfect for two people.  Adjust the ingredients to fit your family.

 

INGREDIENTS: 

• 2.5 cups chicken stock
• 3 tbsp butter
• 3-4 green onions, chopped
• 1 cup cup Italian rice like arborio (don't use lower starch rice like long-grain)
• 3/4 cup white wine

DIRECTIONS:

1. Heat up chicken stock in a pot over medium heat.  Once the stock is heated, place heat to lowest setting.
2. In a large saucepan or frying pan, melt 2 tbsp butter over medium heat.
3. Add the onions and just sweat the onions.  Do not overcook the onions or make them go brown.
4. Add the rice to the frying pan and stir with a wooden spoon to keep the rice from sticking to the bottom of the pan.  Cook for about 2 minutes, the rice should become translucent.
5. Add the white wine and stir until the the liquid is absorbed.
6. Add 1/2 cup of stock to the rice and continue to stir while heating the rice over medium heat.  Once the liquid is almost absorbed, add more stock and continue until the rice is cooked to your taste.  If the stock is all gone, use water.  You don't have to use all the stock either.  This should take about 25 minutes.
7. Reduce the heat to low and add 1 tbsp of butter to the rice until melted in.
8. Allow the risotto to sit for 2 minutes prior to serving.

Classic Risotto (printable)