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Title: Risotto
Categories: Rice
Yield: 6 Servings

4 c Stock; (chicken, fish,
-shellfish, vegetable, etc.)
3 c Water
1 Onion; half chopped half
-reserved for stock
1 cl Garlic; crushed
1 Carrot; halved
1 Celery rib
1 Parsley sprig
3 tb Extra virgin olive oil
1 c Rice
1/3 c Dry white wine
2 tb Butter
1/2 c Parmesan cheese

Add stock, water, half onion, garlic, carrot, celery and parsley and
simmer on medium high for about 15 minutes, then keep warm on low.

Heat the olive oil in a wide shallow pot and saute the chopped onion
until it's translucent (about 2 minutes) but don't let it color.

Add 1 cup rice and sauté until it is toasted (clicking and slightly
translucent but not browning).

Add the white wine and cook it down until it's absorbed into the rice.

Ladle in the stock about 1/2 cup at a time and gently stir the rice
until the stock is absorbed. Don't stir too vigorously or the rice
will get gummy. Takes about 20-25 minutes.

Add butter.

Add cheese and stir gently.

Serve in a heated bowl and add garnish and black pepper on top. Can
also add a pour of extra virgin olive oil on top.

Recipe FROM: <https://www.youtube.com/watch?v=d6Mlvfh0kAw>

Recipe by Martha Stewart

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