Risotto is a unique rice dish with a full-bodied creamy mouth feel. Try it once and you are sure to make it often.
- 5 cups hot chicken or vegetable broth
- 2 tablespoons olive oil
- 1/3 cup onion, chopped
- 1 ¾ cup Arborio rice (fat short grains)
- ¼ cup fresh parsley
- ¼ cup fresh basil
- 1/8 teaspoon black pepper
- ½ cup freshly grated Romano or Parmesan cheese
Add oil to large heavy pot over medium heat. Add onions, sauteing until golden. Using a large wooden spoon, stir in the rice. When the rice is coated with the oil, add a cup of the hot broth and stir frequently until absorbed.
Add another cup of broth, stirring. Repeat until all the broth is stirred in and the rice is cooked, about 18 minutes. Do not over cook. Rather than being mushy, the rice should be firm yet soft. Fold in the parsley, basil, and black pepper, and cheese. Taste before adding salt since the cheese is itself salty.