This recipe is all about time and the love of food. You have to cook this slow and take your time but in the end I promise you that it is well worth the wait
Ingredients
1 Cup Arborio Rice
1 Small Chopped Onion
1 TBSP Chopped Garlic
1 Cup White Wine
1 tbs Black Pepper
¼ Cup Olive Oil
48 Oz Chicken or Vegi Broth
1 ½ Cup Grated Pecorino Romano cheese
Directions
In a pot add all of your chicken broth and heat up to just before a boil and maintain this for the rest of the cook.
Medium to medium high heat. Heat your pan. You will need to adjust accordingly throughout the cooking process.
First add olive oil to your heated pan followed by your onions. Cook for about 4 minutes and then add your garlic and cook for another 4 minutes.
Now add the rice and mix thoroughly and cook for about 7 minutes. Stir frequently and do not let the rice burn.
Now add your black pepper and white wine and stir. You will want the wine to be almost all gone before you start the next process. Stir Frequently.
Add 3 ladles of broth and continue to stir and make sure it stays on a simmer and does not boil.
Once 90% of the liquid is absorbed add 2 more ladles of broth. Continue this process until you have used all of your broth. Do not walk away from this and stir frequently to assure proper cooking.
Once you have finished with the last of the broth and its 90% cooked down remove from the heat and stir in your pecorino romano cheese.
This is the base risotto. Variations include asparagus, butter poached lobster, tomato and more. You will never want regular rice again.
Be the first to comment