Italian Arborio or Risotto Rice---This is the perfect rice for risottos; the grains are chubby and short, with natural chalky lines or dots. This rice can take up to four times its original volume of liquid! It is best cooked to a plump, just-at-tender state.
This is the most basic and easiest way to make risotto, and once you make this one, it becomes so easy to make it your most versatile dish by adding artichokes, beans, cabbage, zucchini, sweet potatoes, spinach, red peppers, corn, tomato & basil, seafood, meat, and on and on.
Not the most cholesterol friendly, but just the most delicious risotto on the planet.
Risotto with Parmigiano and fresh parsley
1 c. butter
2 1/2 c. risotto rice
1 c. cooking red wine
1 qt chicken stock
1 c. freshly grated Parmigiano cheese, plus more for topping
handful of chopped Italian parsley
sea salt , freshly ground black pepper to taste
extra virgin olive oil
Melt half the butter and a good shot of extra virgin olive oil over medium heat. Stir in the rice and keep stirring until rice is opaque and just beginning to crisp. Add wine and stir briskly. As soon as wine has completely disappeared, stir in 1 c. chicken stock, and stir constantly until that has incorporated fully. Then add another cup of stock, stir, repeat, until all stock is added. Continue to cook and stir until rice is just tender. Stir in the rest of the butter, 1 c. cheese, and season to taste with salt and pepper. Finally add the parsley and complete incorporate.