A good basic recipe for making creamy risotto. Properly cooked risotto requires constant attention and stirring—it is a comforting dish made with much love and patience.
3 tablespoons olive oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
1 cup white wine
8 cups any flavored broth or hot water
Salt and freshly ground pepper to taste
- Heat the oil in medium saucepan, add onion and garlic, and cook until softened. Stir in the rice until nicely coated.
- Stir in the wine, and cook over medium heat, stirring constantly, until the wine has nearly evaporated.
- Add 2 cups of the broth or water, and continue cooking over medium heat, stirring constantly, until the liquid is nearly absorbed, stir in another 2 cups of broth or water and repeat the cooking process until all the broth or water has been added and rice is tender, about 30 minutes.
- Season to taste with salt and pepper and serve immediately.
Makes 6 to 8 servings.