Remember that risotto does not wait for the people, the people wait for the risotto!
Risotto
Serves 6
2 tablespoon butter
1 cup chopped onion
1 cup white wine (dry)
1 pinch saffron
8 cups chicken stock
1 teaspoon salt
2 cups arborio rice
1 cup grated parmesan cheese
Place stock in a pan and bring to a simmer.
In a separate large pan, saute onions in butter at medium heat until they sweat a bit, 5 minutes.
Add rice and saffron and stir until coated with butter and a bit golden, 2 minutes.
Add wine and stir constantly until it evaporates a bit, 1 minute.
Add just enough stock to cover rice and continue to stir.
Add more stock when it has evaporated almost completely, repeating this until rice is al dente—about 30 minutes and stirring constantly, or at least every minute.
Add a bit more stock at this point (use water if stock is gone) and stir a bit, then salt & add parmesan and take off the heat. The risotto should flow like slow lava but not be wet.
Top with roasted vegetables, buttered lobster, or sautéed asparagus.
