Favorite new carb

Risotto has been on the menu four out of the last five days over here. I'm absolutely in love with it. It can be savory, salty, spicy, even sweet if you're careful. I've never made anything that was so delicate, but also so easy to work. It's a perfect combination of cooking fundamentals: heat, oil, simmer, flavor. As an added bonus, if you're careful with the butter it's actually a pretty healthy dish.


Here's a recipe:

1 Tbs olive oil
1 Tbs freshly chopped garlic
1/4 cup finely chopped red onions
1/2 cup Arborio (Italian short grained rice)
1/4 cup dry white wine (warmed to room temperature)
2 or 3 cups broth (room temperature as well) (I use vegetable broth, but chicken can work too)
1 Tbs butter
salt and pepper
fresh Parmesan cheese
1 Tbs fresh flat-leaf parsley

Heat the oil in a heavy skillet. Once it's hot, caramelize the onions (three to five minuets, or until they first start to show brown). Add the rice, stirring to make sure it gets coated with the olive oil. Reduce the pan to medium heat and add room temperature wine. Stir gently, adjusting temperature as necessary to keep liquid at a gentle simmer. Once the rice has absorbed the wine, begin adding the broth half a cup at a time. Add more as the broth is absorbed, stirring gently, until the rice is soft and creamy. Lower heat and stir in the butter. Season with salt and pepper to taste. Top with Parmesan and parsley and serve warm.