By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA.
3 tbsps olive oil
1 medium onion, diced
2 cups Arborio rice
1 tsp salt
3 cups stock or water
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
I like Arborio rice, but if you can't find it, use any type of short-grained white or brown rice. Serves 4. Heat oil in a heavy pot, 10 to 12 inches in diameter. Saute onions 3-5 minutes until soft. Stir in rice and salt. Add 1 cup broth and bring to a boil, stirring until liquid is absorbed. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (15-20 minutes). Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately. You may need to stir in a little extra liquid to make it creamier when served.
Seafood Risotto: add 12 oz. shrimp, clams, crab, salmon, oysters or a mixture
Vegetable Risotto: add 2 cups chopped asparagus, green beans, summer squash, cherry tomatoes or fresh peas (or a mixture) for last 10 minutes of cooking.