Recipe

Legal Cheats Risotto Recipe

	Decobabe / All my dishes 2 years, 6 months ago Make risotto for one or 10 and have it any time at all. The trick is no boiling broth. The result is very nice risotto. You can add any garnishes you like, but it's the risotto that counts on a winter's night. Prep:5m Cook:20m Servings:1	Decobabe
	creamy italian easy cheap

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Ingredients

1/2 cup rice for risotto-- arborio being the best known

1/4 medium onion, chopped fine

1 tablespoon olive oil

a splash of white wine -- I use Marsala, but some use champagne or other white wine

1 heaped tablespoon of "Better Than Bouillon" reduction in a jar

a big pot of boiling water

1 ounce of Parmigiano Reggiano grated

1 ounce of butter

Directions

Start the pot of water to boil in its own pot

Heat a wide and heavy pan over medium heat

Add the olive oil to the pan and then the minced onion, sauté until transparent

Add the rice to the onion and sauté, stirring, until the rice turns white and opaque

Add a good sized splash of white wine to the rice and cook until it boils away.

Add the heaped spoon of "Better Than Bouillon" to the rice and about one cup of the boiling water.

Cook, stirring often, until when you scrape the spoon (or silicon spatula, which I prefer) across the bottom of the pan, the path remains clear for a bit. Add another 1/2 cup of boiling water, and continue stirring to the same point. Add, stir, add stir until the rice is done but still has a bite-- al dente.

Taste and if it needs more "BTB" stir in a little more. If it tastes too salty, add more water. The change is instant, so feel free-- I have never had it be too salty, but sometimes it can use a tad more "BTB."

Put the butter into the risotto and stir it in. Put the grated Parmigiano in and stir. It's ready!

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Comments

krumkake 2 years, 6 months ago said:
I've never tried making risotto, but I do love it. Your recipe makes it sound so easy, I will have to give this one a try (I love the Better Than Bouillon reduction, too - it's so much more flavorful than the cubes or granules).

decobabe 2 years, 6 months ago said:
It's been a revelation to me, who always has broth in the freezer. I have my daughter bring it when she visits.

linebb956 2 years, 6 months ago said:
You take the guess work out of Italian cooking, thanks!

decobabe 2 years, 6 months ago said:
I make no claim that this is the highest expression of risotto, only that this is the way to be able to have it whenever you want it in any quantity you want. I'm not fond of bouillon cubes and sometimes I don't want to thaw 2 liters of broth to make one serving of risotto!

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