Preparation time is 10 to 15 minutes.
Ease of preparation is easy.
Ingredients
- ¼ cup olive oil
- ½ large onion
- 1 stalk celery
- 1 small carrot
- ¼ cup white wine
- 1 cup rice
- 3 to 4 cups homemade chicken stock
- Salt and pepper to taste
- 1 to 2 cups freshly grated Parmesan cheese
NOTE: Any herb or vegetable can be used in risotto such as garlic, mint, peas and mushrooms.
Directions
- Finely chop onion, carrot and celery.
- In a heavy bottom stockpot, heat olive oil, then add vegetables.
- Sauté 3 to 4 minutes, stirring often.
- Add rice, salt and pepper, and stir well.
- Add white wine, and simmer for a minute.
- Add 2 cups chicken stock, stir, and cover tightly with lid.
- Simmer slowly until almost all liquid is gone.
- Stir rice and add another cup of stock.
- Cover and simmer slowly.
- Once stock has evaporated, rice should be very moist, but not wet.
- Add ½ cup Parmesan cheese and stir well.
- Garnish with parsley.
- Serve with Parmesan cheese.