Risotto

More simmering than boiling is required when preparing risotto therefore you need to have patience.

Ingredients

olive oil (and/or butter)
1 1/2 chopped onion
4 ounces of rice per person if it is a main dish or 2 ounces per person if it is a side dish.
4 cups chicken broth
white wine
saffron
parmesan cheese
chopped spinach
chopped porcini mushrooms
chopped asparagus
optional: other vegetables to your taste

In a frying pan, heat olive oil and/or butter. Olive oil is usually preferred for this Italian dish.

Add the onions and fry until the onion have a nice golden appearance.

Add the rice and make sure that the rice has a nice olive oil coat.

Stir and gently fry the rice for a few minutes.

Slowly add some chicken broth a little at a time.

The rice should stay wet but should never be completed covered by the broth.

The rice will absorb the liquid and at that point you can repeat the process of adding more broth.

Let the stove at low/simmer heat and do not stop stirring.

It is fine that you can hear the steam while cooking but the rice should not stick.

At some point you can start using some wine to add instead of the chicken broth.

Do the same as with the chicken broth, a little at a time and simmer until the wine is absorbed.

When the rice is perfectly cooked you can add the other ingredients: saffron, parmesan cheese, spinach, mushrooms etc.

If you use vegetables that need less cooking add them earlier in the process.

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