Risotto is the first dish I ever cooked. My father put me to work stirring the pot, standing on a kitchen stool, when I was 6 years old. He warned me not to drown the rice with broth, to stir it continuously, and to add more broth when my wooden spoon revealed the bottom of the pot. I have since then made this dish many times. Just as there are alternatives to meetings, there are alternative ways to cook risotto. I’m sharing the traditional recipe this month, (based on Marcella Hazan’s recipe in Essentials of Classic Italian Cooking) and I will share the alternative recipe next month. (They are both really yummy!)

Ingredients

• 5 cups stock

• 3 tablespoons butter

• 2 tablespoons olive oil

• 1 cup white wine

• 2 tablespoons onion, finely chopped

• 2 cups arborio rice

• Parmigiano rind

• 1/2 cup (heaping) parmigiano*

• 1/3 teaspoon saffron

Directions

1. Bring broth to a boil, lower to a simmer and add saffron.

2. Add 1 tablespoon butter into a pot, add onion, cook until translucent.

3. Add rice, stir to coat.

4. Add wine, stir the rice until evaporated.

5. Add broth 1/2 cup at a time, stir continuously.

6. After 30 minutes begin checking for doneness. When rice is 1-2 minutes from being done, add remaining butter and parmigiano, stir until melted.

7. Remove from heat. Season to taste. Serve promptly.

Yield: 6 servings

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