1 Cup of Arborio Rice
1 Cup of White Wine
1/2 White Onion
1 Tablespoons Butter
This is generally a Tuscan dish, just so you know,
but it is one of my favorites, delicious if dont correctly, the key to to
cook it slowly, and not rush it.
In a sauce pot, over medium heat, get the olive
oil hot, then add 2 tablespoons of butter. Add in the chopped onion
and sautee for 3-5 minutes (do not burn it!). Add in the rice, and
sautee for another 2-3 minutes. Next add in a cup of white wine.
Stir and continue to stir until the liquid is mostly dissolved and
it gets almost like paste, but again, do not burn.
Add in a cup of cool (not cold, room temperature
is fine) water. Again, stirring until the liquid is dissolved. Add
in another cup of water, stir until dissolved, and then your final cup of
water and continue to stir until dissolved and you have risotto.
You can serve with a pat of butter on top, mushrooms,
whatever you like but plain is fine too!