If you’ve never made risotto before, you’re missing out on a great candidate for a weeknight meal. With no more at hand than the right rice, an onion, some broth and a wedge of Parmesan, you have dinner.
Like omelets or tortillas, risotto is attractive as a weeknight dinner because of its flexibility; you can augment it with anything, your choice of veggies and/or proteins, leftovers definitely included. And, yes, I know that the Italians think of risotto as a first course, such as soup or pasta. But in this country there aren’t many working folks preparing multi-course meals during the week.
Let’s start with the basic risotto technique. For a family of four to six, you’ll need about 1½ to 2 cups of the correct rice, half a chopped onion, 6 cups of broth, and about a cup of cheese.
There are three proper rice choices — carnaroli, vialone nano and arborio, with arborio being the easiest to find. All three are much starchier than the long-grain rice we usually cook with, which means they produce a wonderful creamy sauce when cooked properly.