I know it’s not quite autumn yet, but these last few nights have brought a chill in the air, so I made risotto for dinner this evening. Here’s my recipe, just slightly modified from the one on the back of the jar of rice. This will take you about an hour from start to finish.
Drizzle about 4 tablespoons of olive oil into a saucepan. Sprinkle 2 tablespoons of dried minced onion into the olive oil and saute briefly. Just as the onion begins to brown, move on to the next step, which is: pour 1 cup of rice and 3 cups of spring water into the saucepan. Stir the mixture together and cook over medium to medium-high heat, stirring continuously. The risotto will thicken as the water is absorbed by the rice (and as some of the water evaporates). When the risotto is very thick and the water is almost completely absorbed, add another cup of water and continue to cook and stir. Do not let the rice stick to the bottom of the saucepan. Feel free to add a few tablespoons of butter at this point. Add water, one cup at a time, at least once more before finishing your risotto with salt (to taste) and parmigiano reggiano cheese (grated, to taste). (A note about cheeses: because of my concern about the health effects of human consumption of dairy products from cows treated with rBST–as well as my concern for the well-being of dairy cows–I generally buy dairy products from organic, pasture-raised American cows. Since Europe banned rBST on animal welfare grounds more than a decade ago, I also occasionally buy European cheeses, particularly hard Italian cheeses and Kerrygold vintage Dubliner.)