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
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Ingredients
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2 tablespoons
sesame oil
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1
small onion, minced
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1 cup
Arborio rice
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2 teaspoons
salt
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pepper
to taste
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1/4 cup
dry white wine
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5-7 cups
hot chicken stock
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1/2 cup
grated Parmesan
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1/4 cup
sliced almonds
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2 tablespoons
cilantro, minced
Directions
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Heat oil in a sauce pan over a medium-low heat and sweat the onion until translucent.
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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.
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Add wine to the pan and reduce until it's almost gone, stirring constantly.
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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.
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Add Parmesan and stir to incorporate. Turn the heat off and cover. Allow to sit for 2-4 minutes.
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Garnish with almonds and cilantro.
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