Flexible Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons olive oil or 2 tablespoons butter
• 1 small diced onion
• 2 tablespoons garlic, chopped
• 1 cup rice (abrario)
• 1/4 cup wine (optional)
• 3 (15 ounce) cans chicken stock (low-sodium)
• 1 tablespoon pepper (more or less, season to taste)
• 1/2 cup parmesan cheese (shredded)

Recipe

• 1 chop onion and any other veggies you wish to add.
• 2 add oil to or melt butter in frying pan.
• 3 add garlic and onions. (if you are adding other veggies now is the time).
• 4 saute onion over medium heat until soft.
• 5 heat the broth to simmer in microwave or sauce pan.
• 6 add uncooked rice to onions to brown for about 30-45 seconds. if the rice or garlic gets burned here there is no saving it, throw it out and start over.
• 7 add wine now if you are using it.
• 8 add hot broth a ladleful at a time. the pan should be hot enough that the rice sizzels and dances when the broth hits it. stir and stir until broth is almost absorbed.
• 9 keep stirring, adding a ladle of broth as the rice starts to get dry. repeat until all broth is absorbed. keep the pan at a low simmer the whole time. rice will get soft and is finished. if you keep cooking it will get mushy.
• 10 taste the rice.
• 11 season with black pepper to taste. (fresh herbs like basil go in now if you want to use them).