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.
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.

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
- Heat oil and butter in a saucepan over medium heat.
- Sauté onions and scallions until tender, add rice, cook, stirring until well coated.
- Add lemon juice, cook 1 minute.
- Add 1 cup of stock, cook, stirring frequently, until absorbed.
- Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed.
- This takes about 20 minutes.
- The rice should be al dente, creamy but with a little more hard center.
- Remove from heat, stir in butter and parmesan.
- Taste with salt and pepper.
- Serve with the parma ham that has been fried crispy in the oven.
TIP:
I never use white wine in my risotto.
Photography by
Made it? Tell us about it–