i'm writing this post for john, who wanted to know how to make risotto. risotto is probably the easiest thing to make, but it requires a lot of time and patience. i assure you, it pays off. this is the recipe i always use, with a few variations (one time, i added some shelled edamame - delicious!).


5 cups (about) low-sodium chicken broth
1 1/2 cups finely chopped onion
1 1/2 cups arborio rice
1 cup grated parmesan cheese (i use parmigiano reggiano - bit pricey, but worth it)
2 tablespoons chopped fresh italian parsley
shaved parmesan cheese

1. melt two tablespoons butter in heavy saucepan over medium-low heat. add onion & sauté until tender but not brown -- about 15 minutes.

2. increase heat to medium; add rice and stir for about 1 minute. (here, based on other user reviews, i also add about 1/2 cup of white wine.)

3. add 1 1/2 cups of broth. boil gently until broth is absorbed, stirring frequently. add remaining broth, 1/2 cup at a time, stirring frequently until broth is absorbed. rice will be tender and creamy, about 25 minutes.

4. take the saucepan off heat. stir in remaining two tablespoons of butter and grated cheese.

5. season with salt and pepper. serve with sprinkled parsley and grated cheese.