Risotto

Risotto
Yield 3 cups

Ingredients:

1 tbs. olive oil
1/2 cup onion (minced)

1 cup Arborio rice

3 cups Water (Not stock because dont want to make a glace)

2 oz. Butter, unsalted
1/4 cup Parmesan cheese, grated
TT Salt and White Pepper

Method:

1. In a 2 quart sauce pan heat olive oil, add onions and sweat.
2. Add Arborio rice and toss to coat with oil.
3. Add 1/3 of the liquid to rice.
4. Bring to a simmer and stir occasionally while simmering.
5. When liquid is almost all absorbed, add the second 1/3 of the liquid to rice.
6. Repeat step #4. Then add last 1/3 of liquid and repeat step #4.
7. Rice should be creamy but al dente. Add butter, parmesan and seasonings to taste.

Note: A pinch of saffron may be added to stock and steeped for Risotto Milanese.