INGREDIENTS:
2 tablespoons of unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion
2 cups braised vegetables or vegetable puree or sauce
1 cup of Arborio rice
6 cups light chicken, beef or vegetable stock (at a gentle simmer)
1/4 cup grated cheese (parmegiano or pecorino, or any other hard sharp cheese)
Kosher or sea salt
Freshly ground pepper
PREPARATION:
In a pot, melt 1 tablespoon of the butter with the oil over medium-low heat. Add the onion and sauté until translucent and soft, 5 to 7 minutes. Stir in the braised vegetables and add the rice. Raise the heat to medium-high and cook, stirring constantly, until the grains whiten but do not brown and are coated with the onion mixture.
Add 1 ladleful of the simmering stock, reduce the heat to medium-low heat, and stir until the liquide has been completely absorbed. Continue adding the stock 1 ladleful at the time, always cooking and stirring until completely absorbed before adding more stock, until the rice is tender but still a bit firm (“al dente”) at the center of each grain and creamy, about 20 minutes total. You may not need all of the stock. Or, if you see that you will need more liquid as you near the end of the stock, add a little boiling water to the stock remaining in the pan. When the rice is cooked, remove from the heat and stir in the remaining 1 tablespoon of butter and the cheese. Season with salt and pepper and serve.
DEGUSTATION:
The risotto may be accompanied by some grilled shrimp or sautéd fish and a chilled bottle of Cote du Rhone blanc or a white Bordeaux.
