 | I adore risotto, but I rarely make it at home. If it is on a restaurant menu, either C or I will usually order it. After making this incredibly easy recipe, risotto will be on my weekly menu far more often. It takes nearly no time at all, though there is a ton of stirring involved. Miss F completely rejected it, which was a complete shock for me since it has only things she loves in it. She can cover a slice of pizza or a plate of pasta in parmesan, so I am not sure what her issue was with the risotto. I can't wait to try additions of parmesan, mushrooms or other fresh vegetables this spring. This recipe is based off one from the Culinary Institute of America. |
4 tablespoons butter, divided
1 cup Arborio rice
3 cups chicken broth
½ cup grated Parmesan cheese
Heat 2 tablespoons of butter in a sauce pan over medium heat. Add the rice and stir to coat completely with the melted butter. Add the broth, 1 cup at a time, waiting until the rice has absorbed all the broth after each addition. Stir the whole time. After the final addition, take the sauce pan off the heat and stir in the remaining 2 tablespoons of butter and Parmesan cheese.
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