Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
When I've overdone it during the week, I like to keep things simple on the weekends. And this week I overdid it, with two burgers* in one night, a fair amount of drinkin', and a three-second ride on a mechanical bull. The easy comfort of risotto bianco is sounding really good right now. The recipe that follows is adapted from the one in Alice Waters' book The Art of Simple Food. It doesn't really say in her book, probably because it's second nature to Ms. Waters, but with something as basic as risotto, you really have to use good-quality ingredients. Homemade chicken stock is ideal. I have some in my freezer, so I'm going to hit my stash for this. And I'll just pick up a good Italian Parmigiano.
- 2 tablespoons butter
- 1 small onion, finely diced
- 1 1/2 cups risotto rice (Arborio or Carnaroli)
- 5 cups chicken broth (homemade preferable)
- 1/2 cup dry white wine
- Salt, to taste
- 1 tablespoon butter
- 1/3 cup grated Parmesan cheese