Risotto

Intro

Very technical but rewarding dish. Make sure to have your mis en place en pointe. ingredient quantities are estimates here.

Directions

1. Dice whatever vegetables are being used, and sweat them out in a pan. Remove from heat, add oil, and cook onions until translucent.
2. In the meantime, bring stock to a boil, then lower to a gentle simmer.
3. Add rice to the pan, and stir until oil is absorbed and rice is toasted. Add just enough wine to cover the rice, and stir until it’s absorbed.
4. Add in a ladle of stock at a time, continuously storing to make sure the rice is evenly cooked and releasing its starch.
5. Do this over medium heat, but lower the heat a little if this is too fast.
6. After you do this a few times, taste the rice for doneness and seasoning. When ready, the rice should have a slight crunch in the center.
7. When rice appears to be nearly ready, finish stirring it until the remaining stock is absorbed. Add back the vegetables along with any liquid they released while resting.
8. Once absorbed, turn the heat off, add Parm and butter, and stir until incorporated.