Legal Cheats Risotto
From decobabe 16 years ago
- 20 minutes to make
- Serves 1
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.
Ingredients
- 1/2 cup rice for risotto-- arborio being the best known shopping list
- 1/4 medium onion, chopped fine shopping list
- 1 tablespoon olive oil shopping list
- a splash of white wine -- I use marsala, but some use champagne or other white wine shopping list
- 1 heaped tablespoon of "Better Than Bouillon" reduction in a jar shopping list
- a big pot of boiling water shopping list
- 1 ounce of parmigiano Reggiano grated shopping list
- 1 ounce of butter shopping list
How to make it
- 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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