For some reason, I was always under the impression that risotto is a difficult dish to pull off. Spoiler alert! It's not. There are just a few more ingredients and steps than are required for regular rice. Why did I think it was hard? I must have watched too many episodes of Hell's Kitchen where the risotto was a disaster.
I've made this recipe dozens of times, and I don't think I've ever had a problem (knock on wood). It's a great addition to any meal as a side or as the main dish! I recommend topping it with pan-seared scallops or shrimp. It would be great mixed with sautéed mushrooms or freshly chopped and seeded tomatoes and is an excellent side with pretty much any type of meat.
The first time I made this I (sort of) followed the recipe in America's Test Kitchen's Cooking for Two. I've made some fairly significant changes since then: I use full strength chicken broth, more cheese, and less liquid overall, giving the dish more flavor. I also changed the type of cheese from Parmesan to Pecorino Romano. I happen to like the flavor of Romano more than Parmesan, but you can use whichever you prefer. Reducing the amount of liquid also prevents you from making mushy risotto.
I highly recommend that you use freshly-grated cheese: pre-packaged cheeses will give this dish a dry and chalky consistency. The final consistency of the risotto should be smooth and flow easily while in a warm pot or on a warm plate.
Pecorino Romano Risotto
Makes: 2-4 servings
Prep time: 5-10 minutes
Cook time: 30-40 mintues
2 Tbsp salted butter
1 small onion, finely chopped
¾ cup Arborio rice
¾ cup dry white wine
2 ½ cups chicken broth
1 cup finely grated pecorino romano cheese
1. Heat up chicken broth until slightly steaming.
2. Melt butter in large saucepan over medium-high heat, then sautée onions until softened but not browned.
3. Add Arborio and stir constantly for about 2 minutes until edges are slightly translucent.
4. Add wine and stir, making sure to scrape the bottom of the pan. Allow to boil, stirring occasionally, until most of the liquid is gone (3-5 minutes).
5. Add chicken broth, stir, and bring to a boil. Then simmer, stirring occasionally, until no liquid remains.
6. Add cheese and stir until melted and uniformly mixed into the risotto, then serve.