Basic risotto
MAKES 8 SERVINGS
2 quarts chicken broth
1 medium onion
4 tablespoons ( 1/2 stick) unsalted butter
2 tablespoons olive oil
2 cups Arborio rice
1/3 cup white wine, such as Pinot Grigio or Sauvignon Blanc
1/2 cup freshly grated Parmesan cheese
Kosher salt to taste
1. In a medium saucepan, bring the chicken broth to a boil. Reduce the heat to medium-low and simmer until ready to use.
2. Children 8 years and older can help you dice the onion. Meanwhile, parents can heat a large pot over medium heat. Children 7 years and younger can measure 3 tablespoons from the stick of butter and cut it off with a table knife. Then add the butter to the pot with the oil. When the oil and butter are hot, reduce the heat to low, add the chopped onion and cook, stirring occasionally, until translucent, about 10 minutes.
3. Let the kids stir the rice into the onions. Increase the heat to medium-high and continue stirring slowly until each grain of rice is coated with the onion mixture and the rice is glistening from the oil and butter.
Small children can do this once they practice and learn a controlled stirring motion. "Slow and steady" is what I repeat as they work to get the hang of it. Make sure the stirring hand is protected with an oven mitt.
4. Pour the wine into the rice mixture, stirring constantly, and wait for it to be absorbed completely; you want the flavor, not the alcohol. You are now well into the constant stirring process necessary for good risotto. The children can put on an oven mitt and, using a long-handled ladle, pour a ladleful of the simmering broth into the rice mixture. Stir continuously until the broth is absorbed.
Repeat this process over and over, until the rice is cooked through but not mushy, using as much broth as necessary. The goal is a creamy consistency--slightly soupy, but not watery. You may have stock left over; this recipe allows for extra since some will evaporate during the constant simmering.
5. Add the remaining 1 tablespoon of butter and the Parmesan cheese. Salt to taste, but you may find that none is required, depending on how salty the broth is. If you're adding mushrooms or vegetables or anything else, they should be precooked and stirred in at this point, just before spooning into individual serving bowls. Serve immediately.
Nutrition Information (per serving)
| Calories: 330 | From fat: 126 |
| Total fat | 14g | 22% | Carbohydrate | 41g | 14% | Vitamin A | 7% | |
| Saturated fat | 10g | 48% | Dietary fiber | 1g | 5% | Vitamin C | 2% | |
| Cholesterol | 41mg | 14% | Sugars | 1g | Calcium | 10% | ||
| Sodium | 1191mg | 50% | Protein | 9g | Iron | 12% |
