I love risotto. It takes a bit of time to do it right, but so worth it. Here is a recipe I have been doing for years. It has lived in my head because the impetus for it came from one I ate growing up that came out of our family kitchen and not a cookbook. Intuitive memory cooking if you will. Hope you can follow.
Gently simmer 5 1/2 cups of chicken broth covered on low on the stove. ( I make my own stock incidentally. I find it easier)
Take a smallish sauté pan and cut up into thin rings one medium regular onion and one medium sweet onion and three cloves of garlic (minced). Toss into a pan with 4 tablespoons of butter, a pinch or two of sea salt and swirl around and cook until nearly caramelized over medium-low heat.
Add 2 cups of sliced baby bella mushrooms – and yes cut your own, don’t buy pre-sliced. Add 2 medium ribs of celery minced. Add 2 medium grated carrots. Allow it to cook down. Remove pan from heat and just move to corner of stove.
O.k. now the fun part. Pull out a large fry pan and put a few tablespoons of olive oil in the bottom. Add the 1 1/2 cups of uncooked abrorio rice. Stir around on lowish heat until rice grains are translucent. Add 1/2 cup of rosé wine (NOT white zinfindel – YUCK!), stir around until rice absorbs wine over medium-low heat.
Now start ladling in your simmering chicken broth, one cup at a time. Last night I only used 5 cups of broth, but sometimes I use 5 /12. The broth needs to be absorbed ONE cup at a time into the rice. If you just dump all the broth in your risotto will be mushy, gluey and gross.
When you hit the 3rd cup of broth almost ready for the 4th add in the sautéed onions and veggies.
After you add the final broth and it is almost all absorbed, stir in 1/2 cup of grated parmesan or grated romano cheese. Stir in 1/3 cup rough chopped flat leaf Italian parsley five minutes before serving.
Serve with additional grated cheese on the side and a nice green salad.