To make risotto, it's best to use long-grain rice. Calculate 6 tablespoons of butter for 2 cups of rice, plus 6 cups of beef or chicken broth. Melt the butter and sauté finely chopped onion if desired. Cook for 10 minutes, until the onion is translucent. Add the rice and cook, stirring for 2 to 3 minutes, until all grains are coated with butter. Add 1/2 cup of hot broth to the rice, stirring constantly. When the rice has absorbed almost all the broth, add another 1/2 cup, stirring constantly. Repeat this process several times. After about 20 minutes, add broth in smaller quantities and start testing the rice. When the rice is "al dente," that is, tender on the outside but firm on the inside, it's ready. This is a creamy rice dish, not served alone.
To make risotto, it's best to use long-grain rice. Calculate 6 tablespoons of butter for 2 cups of rice, plus 6 cups of beef or chicken broth. Melt the butter and sauté finely chopped onion if desired. Cook for 10 minutes, until the onion is translucent. Add the rice and cook, stirring for 2 to 3 minutes, until all grains are coated with butter. Add 1/2 cup of hot broth to the rice, stirring constantly. When the rice has absorbed almost all the broth, add another 1/2 cup, stirring constantly. Repeat this process several times. After about 20 minutes, add broth in smaller quantities and start testing the rice. When the rice is "al dente," that is, tender on the outside but firm on the inside, it's ready. This is a creamy rice dish, not served alone.
