Risotto is easier to make than you might think, and the creamy, satisfying results are well worth any effort. To tell if your risotto is done, taste a few grains, which should be plump and firm, slightly chewy, yet tender to the bite (al dente). The risotto should look creamy and it should fall gently off a spoon. It shouldn't be so thick that it holds a shape, nor too thin so that it's soupy. Risotto waits for no one, so serve it as soon as it comes off the stove.
INGREDIENTS
- 3 cups low-sodium chicken broth
- 2 Tbs. olive oil, preferably extra-virgin
- 1 cup chopped onion
- 1 cup chopped baked ham or prosciutto
- 1 1/2 cups medium-grain rice, such as Arborio
- 2/3 cup dry white wine
- 1 cup fresh or frozen, thawed peas
- 1/2 cup grated aged Asiago or Parmesan cheese
- 2 Tbs. chopped fresh basil
- Kosher salt and freshly ground black pepper
PREPARATION
1. In a medium saucepan, combine the chicken broth and 3 cups of water. Bring the mixture to a simmer. Reduce the heat to low to keep the broth hot.
2. Heat 1 Tbs. of the olive oil in wide, deep, heavy skillet, preferably nonstick, over medium heat. Add the onion and cook, stirring often, about 6 minutes, or until softened. Add the ham and cook, stirring often, about 1 minute, until heated through.
3. Stir in the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring, until almost completely absorbed. Add 1/2 cup of the hot broth, and cook and stir, until the broth is almost completely absorbed. Continue adding the broth, 1/2 cup at a time, making sure that the liquid is almost absorbed before adding more, and stirring after each addition. After 10 minutes of cooking, add the peas. Continue to stir in the broth, and cook and stir about 8 to 10 minutes longer, or until the rice becomes tender, yet firm to bite, and the risotto is creamy.
4. Remove the pan from the heat. Stir in the remaining 1 Tbs. oil, the Asiago or Parmesan cheese, and basil. Add salt and pepper to taste. Serve the risotto immediately.
Recipe Notes and Tips
• Make sure to use a wide, deep, heavy skillet or saucepan, preferably nonstick, so that the broth evaporates quickly as the grains cook. A nonstick pan is a plus because it also cuts down on the amount of oil you need to cook the vegetables.
• The broth you use should always be hot because it will absorb better.
You can also use vegetable.
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