Fast forward 10 years and with my second husband and two toddlers the idea of multiple pots and all that stirring makes my head spin. So here is what I have learned. Look at recipes for ideas on how to blend flavors and then follow these rules...
You will need:
- 3/4-1 cup risotto rice
- 1 onion
- some butter (optional)
- 21/2-31/2 cups water
- 6 chicken bullion cubes
- 1/2 cup white wine (optional)
- 1/4 cup parmesan cheese (fresh or from the container)
- Anything else you want to add...sausage, tomatoes, apples, beef, spinach etc.
- Chop up the onion, cook it in a pot with whatever amount of butter you want for a few minutes
- Add the rice and stir
- Add the wine
- If you are adding meat, have it cooked and add it here (you can drain it or not...I usually don't)
- Once the wine is absorbed start adding the broth 1/2 cup at a time
- You do not need to warm/make your broth separately. When you start adding the broth just put in all the bullion cubes with the first 1/2 cup of water. I usually use 6 cubes for 3/4 cups of rice.
- Keep adding the water in 1/2 increments until the rice is tender
- If you are adding vegetables add them before you add the last 1/2 cup of water
- Take it off the heat, add some more butter (a tablespoon is plenty) and the cheese