Risotto (made from a starchy, short, Italian rice)

1 cup uncooked Arborio rice
1 small onion or 1/2 medium onion, chopped
1 T. chopped fresh parsley (optional)
2-3 T. butter OR 1 T. butter and 2 T. olive oil
4-5 c. hot chicken broth 
1/4 to 1/2 c. grated Parmesan cheese (or Kraft 100% grated Parmesan cheese for a pantry meal)
  ground pepper
salt to taste (probably not needed)

1.  Saute 1/2 chopped onion (and 1 T. parsley) over medium or medium-high heat in butter for about 4 minutes until onion is tender.

2.  Add rice and continue cooking and stirring until edges of kernels are translucent--about 3 minutes.  This is where the Italians add 1/3 c. wine and cook for 3 more minutes.  1/3 c. white grape juice would be all right if you had it on hand.

Hot Chicken Broth

3.  Begin adding hot chicken stock.  Add 1 cup the first time and then add it 1/2 cup at a time. Your heat should be no higher than medium, and you may need to reduce it periodically as the rice absorbs the broth.  Cook uncovered and stir frequently.  After the first 1 cup, add 1/2 cup of broth about every three minutes.  It takes about 20 minutes.  It is done when the rice becomes tender and the mixture becomes creamy.

Creamy, cheesy Italian rice

4.  Add ground pepper, salt, if needed, and Parmesan cheese.  Serve immediately.  It should be a creamy, yummy rice that will pile up on the plate.


There are so many fun things you can do with risotto.  You can add other cheeses, such as combinations of Parmesan, Mozzarella, Gorgonzola or Ricotta.  You can add any vegetables.  We love garlic and mushrooms added with the onion in Step 1.  We grow herbs on the patio and like to add parsley, chives, or green onions.  Red or green peppers, zucchini, butternut squash, or asparagus add healthy, wonderful flavors.  Risotto with shrimp would be yummy.  Experiment!  Risotto is a pantry staple at our house.