made this tonight with the intent to make risotto cakes. I wound up adding some water at the end because I felt I needed more liquid after I ran out of chicken broth in order to get the rice to the right doneness (is that not a word?). I think I may have had the temperature up too high causing the chicken broth to absorb quicker than it should have.
Basic Risotto from Lovestoeat
1 can chicken broth
2 tbsp butter, more for tossing if desired at end
1/2 cup of Arborio Rice
about a 1/4 cup Parmesan cheese to sprinkle
salt and pepper
Heat broth and keep warm. In a larger sauce pan saute chopped shallot and butter until shallot is soft, but not browned. Add in rice and saute 1-2 minutes, but don’t let this brown either. Toss in salt and pepper enough to your tasting!
After rice has sauteed 1-2 minutes, add in 1/2 cup of the broth stirring constantly. Wait until liquid is absorbed before adding another 1/2 cup of broth. Continue to do this until all the broth has been added. Make sure to keep an eye on the temperature and keep it at a low simmer. This should take about 15-20 mins for all the liquid to be added and absorbed.
Remove from heat and stir in about a 1/4 cup parm cheese and a bit of butter if desired. Serve immediately!