Risotto Technique

• 4 cup Broth
• 2 cup Arborio rice
• 1 Onion
• 1/2 cup Wine (white or red)
• 1 tbsp Butter
• 1 cup Parmesan cheese
• 2 tbsp Olive oil

1. Boil the broth, and keep it simmering on a pot.
2. On another pot, saute the onion with the olive oil.
3. Add the rice and cook it with the onion and the olive oil for about 3 minutes.
4. The goal here is to toast the rice just a little bit
5. Add the wine, and cook for about 1 minute
6. Whatever kind of risotto you decide to make ( pumpkin, spinach, saffron, bacon, zucchini etc) this is the time to add that ingredient.
7. Add 1 ladle of the boiling broth, and stir the rice until it's almost dry.
8. Add another ladle and keep repeating this process for about 30 minutes, or until you think the rice is ready.
9. Switch off the stove, add the Parmesan cheese and the butter.
10. Stir well and close the pot.
11. Wait 5 minutes and serve!

broth, arborio rice, onion, butter, parmesan cheese, olive oil

Taken from cookpad.com/us/recipes/349178-risotto-technique (may not work)