This risotto is wonderful on its own- total comfort food at out home. To add a bit of variety to this dish you can always mix 1 pound of asparagus, or a 1 cup of butternut squash cubed for additional flavors. Double the recipe and you have a dinner.
- ½ stick unsalted butter
- 1 yellow onion chopped
- 1 TSP chopped garlic
- 1 cup arboria rice
- 3 TBS white wine
- 26 oz chicken stock
- ½ cup grated parmesan cheese
Melt butter in a large sauce pan over medium heat. Add onion and garlic and sauté 5 minutes. Add arboria rice and stir for 30 seconds. Add wine, stir 1 minute. Add chicken stalk and simmer until rice is tender but slightly firm, stirring occasionally. At 25 minutes, mix in ½ cup grated parmesan cheese. Season with salt and pepper. Serve to bowls, grate parmesan cheese directly to risotto and serve. Serves 6 people. Printer Friendly Version
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