Risotto

Ingredients:

1 cup of arborio rice

3 to 4 cups of heated stock 

1 cup of Parmesan cheese

2 TBS of butter

2 bulbs of shallots (or equal amounts onion)

Use a pan that has a large opening.

Melt the butter (you can add olive oil if you like) and add shallots (or onions) and saute until transparent, not brown.

Add the rice and stir while cooking for a couple minutes until the rice becomes transparent too.

Start to add the heated stock slowly, about one cup at a time and stir. 

You want the rice to release the starch slowly to make it creamy.

You don't need to stir all the time, but at least every time that you add broth…

After the last cup of broth, try the rice to see if it is tender.  

When rice is cooked, add the cheese and check if you need to add salt.

That is the basic risotto, to this you can add anything…

For summer, add zucchini  and fresh tomatoes, or fresh herbs or spinach.

This dish has to be served immediately or the rice will continuing to absorb the liquid and became too thick.