I was asked to give them one of my favorite recipes. And I did. My risotto. Risotto is for me the ultimate comfort food. Love the creamy texture. I mean, what's not to love? Rice, butter, parmesan cheese.....its all good. This is a very easy recipe, and the result is really good.
I never use white wine in my risotto. Just a little lemon juice to get a little acid going.
I started doing that because I don't really drink much wine and always thought it was such a waste to open up a bottle just for 1/2 cup of wine.
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Serves 4

2 tablespoons olive oil
2 tablespoons butter
1 red onion, finely chopped
4 scallions, thinly sliced
1 1/2 cup Arborio rice
juice from 1/4 lemon
4 1/2 cups good quality canned chicken stock, heated
1 large bunch fresh spinach
2 tablespoons butter
3/4 cup grated parmesan
salt
pepper
4 slices parma ham

  1. Heat oil and butter in a saucepan over medium heat.
  2. Sauté onions and scallions until tender, add rice, cook, stirring until well coated.
  3. Add lemon juice, cook 1 minute.
  4. Add 1 cup of stock, cook, stirring frequently, until absorbed.
  5. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed.
  6. This takes about 20 minutes.
  7. The rice should be al dente, creamy but with a little more hard center.
  8. Remove from heat, stir in butter and parmesan.
  9. Taste with salt and pepper.
  10. Serve with the parma ham that has been fried crispy in the oven.

TIP:

I never use white wine in my risotto.
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