Basic Risotto

I was always intimidated by risotto until I made it at an off-site work "team building" event.  It's quite easy, just requires some time and attention.  Below is the basic recipe. 2 variations will follow that.

1 medium onion, finely chopped
2 garlic cloves, minced
1 Tbsp olive oil
1 c. Arborio rice
1/4 c. dry white wine (substitution: chicken stock)
3 c. chicken stock, hot (have more handy, you may need it)
1/4 c. freshly grated Parmesan cheese
Salt and Pepper to taste

In a large saute pan over medium-low heat, heat the olive oil until it shimmers.  Add the onions and sweat them until translucent.  Add the garlic and cook until aromatic, about 45 seconds.

Add the rice and stir to coat the grains with the oil, onion and garlic.  When the rice turns opaque, add the wine/stock.

When the wine/stock has been absorbed by the rice, add the chicken stock 1/2 cup at a time, continuously stirring the rice.  You will most likely use all the chicken stock. (Note: It depends on humidity, etc. the amount of chicken stock you'll use.  In Phoenix, I almost always had to add extra stock.)

The risotto is finished when the grains of rice are still separate and al dente.  Remove the pan from the heat and stir in the cheese.  Once cheese is mostly melted, add seasonings to taste.  Serve immediately.

Variations:

Tomato Basil Risotto
1 1/4 c fresh tomatoes, peeled, seeded and chopped
2 Tbsp fresh basil, julienned
2 Tbsp fresh Italian parsley, finely chopped

Omit 1/2 c chicken stock and add half the tomatoes after the wine/stock has been absorbed.  Once tomatoes and juice are absorbed, then finish as above.  Add the remaining tomatoes, basil and parsley just before serving.

Butternut Squash & Vanilla Risotto - Giada De Laurentiis
I made this and really liked it. Since Blaine doesn't like butternut squash, I took the rest to work and my coworkers devoured it.  (Food Network Video Clip)

• 4 cups vegetable broth
• 1 large vanilla bean
• 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
• 2 tablespoons butter, plus 1 tablespoon
• 3/4 cups finely chopped onion (from 1 onion)
• 1 1/2 cups Arborio rice 
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve
immediately.