Making basic risotto

Risotto can be made in large batches and either kept for a couple days in the fridge (no longer) or even frozen if you cook it to the barely al dente stage. No matter how complicated the recipe is that calls for risotto, the basics of preparation of the rice are basically the same. Use a good quality Arborio rice, and follow these steps:

* Bring the broth to a simmer and keep it warm (or warm it as needed in the microwave)
* Make sure the wine is at least room temperature, not cold
* Brown the flavoring vegetables (onion, garlic, etc) and meat in olive oil in a large pot. Remove the veggies and meat, setting it aside for later.
* Cook the dry rice in the oil, stirring until it becomes translucent
* Add wine and salt, and cook until absorbed and evaporated
* Add broth, 1/2 c at a time, stirring constantly until each portion is absorbed. This usually takes at least 20 minutes.
* Add the veggies and meat back in.
* Add cheese or any other short-cooking ingredient

It sounds fiddly, but it’s not hard, and the meals that result from this method of cooking are just so fabulous! Make it during your once a week food prep time, or make even larger batches during OAMC. Don’t cook the rice all the way to the soft stage if you’re going to freeze it for later meals. You can keep it in the fridge a couple of days, but not too long in order to avoid dangerous bacteria from spoiling.

Here’s a simple risotto recipe to get you started. Use the directions above to cook it:

Basic Risotto

Olive oil
1/2 c onion, chopped
1-1/2 c Arborio rice (short-grained)
1/3 c white wine
1/2 t salt
5 c (40 oz) chicken broth