When has Giada ever steered anyone wrong? In a word...never. Her recipes are simple and delicious. And how could anyone disagree with that?
I wanted to make risotto as a side last night. I knew exactly who to turn to. Sure, I could've made all kinds of fancy adjustments, added a whole host of goodies, and turned this risotto into the main attraction. But sometimes you just want the basic stuff, you know?
Giada de Laurentiis, Everyday Italian
4 c. reduced-sodium chicken broth
3 TBSP butter
3/4 c. finely chopped onion
1 1/2 c. Arborio rice or medium-grain white rice
1/2 c. dry white wine
1/2 c. freshly grated Parmesan cheese
1/2 tsp. salt, adjust to taste
1/4 tsp. freshly ground black pepper, adjust to taste
**I added about 1/2 c. frozen sweet peas
1. In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
2. In a large, heavy saucepan, melt two TBSP of the butter over medium heat.
3. Add onion and saute until tender but not brown, about three minutes.
4. Add the rice and stir to coat with butter.
5. Add the wine and simmer until almost completely evaporated, about three minutes.
6. Add 1/2 c. of simmering broth and stir until almost completely absorbed, about two minutes.
7. Continue cooking the rice, adding the broth 1/2 cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes. **If adding peas, put them in with the last addition of broth.**
8. Remove from heat. Stir in cheese, remaining butter, salt, and pepper.
9. Transfer to a serving bowl and serve immediately.