"Authentic Italian Risotto"

Do you want to impress your friends when they visit? Do you not know how to make dinner without opening a box and following the directions on the back? Here is an easy, yet authentic Italian side dish that can be served AS a meal or alone. Follow these simple instructions and you will be the talk of the neighborhood!

1 cup of risotto (uncooked)
3-4 cups of chicken stock
2 tablespoons of olive oil
1 small onion, diced
1/2 cup of white wine
2 tablespoons of butter
2 tablespoons of freshly grated Parmesan cheese.
Any extra add ins pre-cooked, frozen shrimp (small), frozen peas, pre-cooked veggies

Method:
1. Heat olive oil in a large pot with onion over medium heat. Cook onion until translucent.
2. Add risotto to the pan and cook until the risotto looks "thirsty" about 2 or 3 minutes.
3. Add wine and pour yourself a glass while you're at it. Cook the risotto until it is thirsty for more.
4. Add chicken stock half a cup at a time. Stir risotto in with the chicken stock and continue to cook until risotto looks "thirsty" again. Continue adding stock and stirring risotto until it is fully cooked. This should take about 30 40 minutes. A way to test the doneness of the risotto is to pick a piece and eat it.
5. Add butter and stir in.
6. Add Parmesan Cheese and take off the heat. Stir and pour into serving dish. Serve while hot.

You many add in extra ingredients. What goes well in this dish are mushrooms, frozen peas or pre-cooked shrimp (frozen). Add any of them in at the end with the cheese except the mushrooms. They should be cooked with or instead of the onions in the beginning. This dish takes some time and can't be pre-made without compromising its authenticity. It goes well with a baked chicken Parmesan or even alone. I have juggled enough pots and pans to make this dish with chicken scaloppini or marsala. For a first timer, I would not recommend this, but for those pros out there, give a try!

Learn more about this author, Amy Hanek.
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