Risotto

Cooking Instructions

In a large, heavy-bottomed pot or deep skillet, heat the butter and oil. Add the onion and cook over moderate heat for 2 to 3 minutes, until the onion is just soft but not browned. Stir in the rice and cook another minute, until the rice is heated and coated with the fat. Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently to prevent sticking. Add the other cup of hot broth and continue simmering and stirring until absorbed. Stir in the cup of hot water and continue to simmer and stir. The total cooking time will be approximately 20 minutes. Taste for doneness. The rice should be very creamy and slightly chewy in the center; not dry. Add more hot liquid if longer cooking is necessary. Stir in the Parmesan cheese and parsley. Taste and add salt, if necessary, and pepper to taste.

RISOTTO WITH PEAS AND PROSCIUTTO

Add 1 cup cooked peas and 1/2 cup chopped prosciutto with the Parmesan cheese.

RISOTTO WITH MUSHROOMS

Stir in 1 recipe Sauteed Mushrooms when adding the Parmesan cheese.

Wine Pairing(s)

Da Vinci Chianti Classico

Cellole Chianti Classico Riserva

Bibbiano 'Montornello' Chianti Classico

Jacquesson Brut

Bolla Chardonnay

Cristalino Rose Brut

Rocca delle Macie Riserva di Fizzano

La Braccesca Vino Nobile di Montepulciano

Bertani Soave Classico Superiore

Martinelli Sagrantino di Montefalco