Making your own risotto at home is very easy. www.italianfoodforever.com suggests a great basic risotto recipe that could be followed by even the most timid of cooks.
This recipe is a good way to introduce the technique of making Italian risotto. Once you are satisfied with the results, you can begin experimenting with some of the flavouring ingredients according to the season. This recipe serves 4-6 people.
6 cups chicken broth, heated
4 tablespoons unsalted butter, 1 tablespoon removed to finish the dish
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
Sauté the chopped onion in the butter until soft and translucent. Add the rice, and stir to coat well with the butter. Next add the wine, and stir constantly until the rice has absorbed it and begins to dry. Cooking over medium low heat, begin adding the hot broth in 1/4 increments, stirring continually. Continue in this manner until the risotto is al dente, or remains slightly firm to the bite. Generally cooking time is between 20 and 25 minutes. Once cooked, remove from the heat, and stir in the reserved butter and cheese. Serve immediately while hot.
If you don’t want to fuss with all the stirring that is needed for traditional risotto, it can also just be baked in the oven.