2 cups arborio or carnaroli rice
1/2 cup dry white wine
5 cups chicken or vegetable stock
1 onion diced
1/2 cup grated Reggiano Parmesan Cheese
2 T. extra virgin olive oil
5 T butter (or more...)
4 Thyme Sprigs
salt and pepper to taste
Roast the tomatoes according to
the Recipe : How
to Roast Tomatoes
Put stock in a medium saucepan
over low heat. You will need heated stock for
the risotto. Put oil and 1 tablespoon butter
in a deep nonstick skillet over medium heat.
When hot, add onion, stirring occasionally until
it softens, 3 to 5 minutes. Do not let the onion
brown. Add the rice and stir ocassionally until
the rice turns slightly opaque. Then add the
white wine and cook till the wine evaporates.
Add a pinch of salt. Add half of the roasted
tomatoes and stir in.
Then add chicken stock to completely
cover the rice.
NOTE: It is very important
that the chicken stock is kept on a low simmer
in another pot. Do not add cold stock to the
risotto. You will find that the texture of the
risotto will be inferior.
Cook and stir ocassionally till
stock has just evaporated, then add more stock.
Repeat this cycle ... until rice is cooked.
It should take about 20 minutes
for the rice to completely cook. However start
tasting after 15 minutes. At about 18 minutes
add the rest of the roasted tomatoes.
Off the heat stir in butter and
Garnish with fresh thyme leaves.
Add more Parmesan cheese at the
table if needed.
NOTES; It may be better to remove
the onion after the saute and return after adding
wine since onion can burn while the rice is
See a video of Mario
Batali making risotto