Author Notes
Making risotto is a bit of a consuming venture, as you must stir it throughout the entire cooking process. However, the creamy, cheesy grains are a great accompaniment to fish, poultry, or meats! Make up your own combo by simply substituting a different cheese and herbs. —Mariya
Ingredients
-
2 tablespoons
sesame oil
-
1
small onion, minced
-
1 cup
Arborio rice
-
2 teaspoons
salt
-
pepper
to taste
-
1/4 cup
dry white wine
-
5-7 cups
hot chicken stock
-
1/2 cup
grated Parmesan
-
1/4 cup
sliced almonds
-
2 tablespoons
cilantro, minced
Directions
-
Heat oil in a sauce pan over a medium-low heat and sweat the onion until translucent.
-
Add rice to the pan and toss to coat; add the salt and pepper and saute, stirring constantly, on low heat for about 2 minutes.
-
Add wine to the pan and reduce until it's almost gone, stirring constantly.
-
Using a ladle add stock to the pan, one by one; once the rice has absorbed the first ladle, add the next one and continue. You must do this on low heat and stir constantly! The process should take 15-20 minutes. The risotto should be creamy and soft.
-
Add Parmesan and stir to incorporate. Turn the heat off and cover. Allow to sit for 2-4 minutes.
-
Garnish with almonds and cilantro.
See what other Food52ers are saying.