Red onion risotto

Risotto is a dish that is extremely flexible in terms of ingredients that can be added. The basic ingredients come from your pantry, so this is a dish that you can make when you don’t want to run to the grocery. It can be a main dish or a side dish. Leftovers can be made into risotto cakes. Top those with an egg and another simple meal is created from the pantry.

  
    Recipe serves
    Active time
    Total time
  
    6 people for a starter or side;
    40m
    40m
  
    4 people for a main meal

  
    Special equipment needed
  
    Large, heavy duty skillet

  
    Ingredients
  
    1 red onion, chopped
  
    1 tablespoon vegetable oil
  
    1 1/2 cups of Arborio rice, see Notes to the right
  
    1 cup white wine, white grape juice, or more stock
  
    5 cups stock of your choice
  
    1 tablespoon butter
  
    1/4 - 1/3 cup of Parmesan cheese
  
    salt, pepper

  
    Notes
  
    • For risotto, a short to medium grain rice with a high starch content is needed. Arborio, Carnaroli, and Vialone Nano are the varieties of rice used most often for risotto. Any other short or medium grain rice can be used, although some of the creaminess may be lost. Do not rinse the rice because that would wash away the starch that gives the risotto the creaminess. I do not recommend using a long grain rice for risotto.

Instructions
• Sauté the chopped red onion in the vegetable oil over medium heat until slightly tender. The onion will continue to cook in the risotto.
• Add the rice and toss to coat with the onions and oil and let the rice kernels toast in the pan, 2-3 minutes, until they are translucent.
• Add the white wine and stir. Let the rice absorb this liquid before adding more. Stir often to prevent the rice from sticking.
• Once that has been absorbed, add the stock a cup at a time. Stir and allow this to be absorbed before adding more liquid. Stir often. Repeat with the remaining stock.
• As the rice becomes done, the absorption rate will slow, but it will be more likely to stick to the bottom of the pan. Watch carefully.
• This process should take around 40 minutes. It is finished when the rice is al dente, still slightly firm to the bite. Once it is finished, stir in the butter and Parmesan and season to taste.

  
    Variations
  
    • Use any type of onion or shallots.
  
    • Add any leftover cooked vegetable before adding the butter and Parmesan cheese. Examples: broccoli, carrots, mushrooms, bell peppers, or zucchini.
  
    • Add cooked meat, chicken, duck, turkey, or ham, before adding the butter and Parmesan cheese.
  
    • Add thawed frozen peas before adding the butter and Parmesan cheese.
  
    • Use red wine to create a purple risotto for Halloween.
  
    • Add fresh herbs, basil, parsley, cilantro, or oregano, after adding the butter and Parmesan cheese.
  
    • Add a little bit of blue cheese when you add the Parmesan.

  
    Storage
  
    • This is best served immediately, but use any leftovers for risotto cakes.

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