Basic Risotto

Directions

1. 1
   Brodo: Bring the broth to a steady simmer in a saucepan.
2. 2
   Soffritto: Heat the butter and oil in a heavy 4 quart pot over medium heat.
3. 3
   Add the onion and saute for 1 to 2 minutes until it begins to soften.
4. 4
   Do not brown the onion.
5. 5
   Riso: Add the rice to the soffritto using a wooden spoon and stir for 1 minute, making sure the grains are well coated.
6. 6
   Begin to add the Brodo, starting with the 1/2 cup of wine and then adding the broth 1/2 cup at a time.
7. 7
   Stir frequently and wait until each addition is almost completely absorbed before adding the next 1/2 cup.
8. 8
   Condimenti: After about 20 minutes, when the rice is tender but still firm, add the reserved broth and the condimenti.
9. 9
   Stir until the cheese is melted, herbs are combined, etc.
10. 10
    Serve immediately.
11. 11
    Condimenti suggestions are Goat Cheese (4 oz)and Parsley (1/4 cup); Crab meat (8 oz), Goat Cheese (4 oz), and Basil (2 Tbs dried); Spinach (1 10 oz box thawed and drained) and Parmesean (1/3 cup).