Risotto

The other day I did my super creamy risotto. It's a very simple, though time consuming recipe.

1 onion diced
EVO as needed
2 1/2 cups arborio rice
1 cup dry white wine
1/8 lb. butter
Saffron
Parmesan Reggiano or Grana Padano, lots
Brunoise Bell Peppers, to taste
1 1/2 qt of stock of your choice, heated

Some years I've made this with artichoke hearts rather than saffron or you can make it with porcini mushrooms, any wild mushroom. If you use dried mushrooms, put them in at the beginning. I like to put them in the broth. If not dried, at the end. This risotto has some brunoise bell peppers.

First saute onion in the pot with EVO. Next add the rice and continue sauteing. Add wine. Stir. While stirring, add, slowly add, the beef stock. You should probably add no more than 4 ounces at a time. Stir constantly. Wait for the beef stock to be absorbed. If the stock is puddling around the rice, keep stirring.

When you run out of beef stock, around a 1/2 hour to 45 minutes later, and all the stock is absorbed. Put in butter, cheese and saffron. Cover and let stand 5 minutes. Stir the melted cheese in and serve.

This should not be dry but rather very creamy. For the dish in the picture, I added lots of cheese so it is extra creamy. Very wet.