Classic Parmesan Risotto
& Topping Ideas

from Paula Croteau*

4 - 5 cups chicken stock
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine (optional)
1 tablespoon unsalted butter
1/2 cup parmesan cheese, grated
2 tablespoons fresh Italian parsley, chopped

In a saucepan, bring stock to a steady simmer.
Heat butter & oil in heavy pot over moderate heat.
Add onion and saute for 2 - 3 minutes, until softened but not brown.
Add rice; stir with wooden spoon until well coated, for 1 minute
Add wine and stir until completely absorbed
Begin to add stock, 1/2 cup at a time, stirring frequently.
Wait until each addition is almost completely absorbed before adding the next 1/2 cup.
(Reserve about 1 cup to add at the end.)
Stir frequently to prevent sticking.
Cook until the rice is al dente, 18 - 22 minutes.
Turn off heat; add butter and parmesan. Stir vigorously to combine with rice.
Place risotto in serving bowls. Top with parsley & grated parmesan.
Serve immediately!
Serves 4 - 6.

Topping ideas: roasted tomatoes, pesto & toasted pinnoli nuts, small cubes of roasted butternut squash, gorgonzola cheese and toasted pecans, sauteed mushrooms, dried cranberries & scallions, asparagus & lemon zest, or anything else your heart desires!

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."