Servings: Makes 2 1/4 cups
Bring chicken stock to a boil. Add butter. Once butter is melted, stir in the rice and reduce heat to simmer. Cover and cook 45 to 50 minutes. The rice should be moist.
Remove from heat and fluff with a fork. Stir in cheese, garnish with parsley and serve immediately.
Variations on a Theme
Prepare risotto through step 1. As rice cooks, wipe clean, trim, and slice 1/2 pound assorted mushrooms (cremini, white jumbo and shiitake) into 1/4-inch slices. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and cook uncovered 6 minutes, stirring regularly. Remove from heat. Add mushrooms and liquid to cooked rice. Mix well. Stir in Parmesan, then garnish with parsley; serve immediately.
Serves 2 (4 cups).
Prepare risotto through step 1. As rice cooks, clean and peel 1/2 pound medium asparagus (approximately 15 spears). Trim bottoms so that stalks measure about 5 inches (discard ends or save to use in a vegetable soup). Rinse asparagus and place in a single layer in a glass microwave-safe baking dish. Add 1 tablespoon water and cover with a damp paper towel. Cook on high for 2 minutes, until cooked through but still crisp. Remove stalks and cut each into 5 equal pieces. (Optional: Toss asparagus with 1 tablespoon truffle oil.) When rice is done, fluff and stir in cheese. Mix in asparagus, garnish with parsley, and serve immediately.
Serves 2 (4 cups).
Prepare risotto through step 1, substituting 2 cups water for chicken stock. When rice is cooked, remove from heat, fluff with a fork, and stir in 3/4 cup grated Parmesan. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add shrimp, scallops, and chopped shallots and sauté 2 minutes. Add lobster tail and cook an additional minute, until all items are cooked through. Remove seafood from heat and add to cooked rice. Garnish with parsley and serve immediately.
Serves 4 (6 cups).
From the October 2006 issue of O, The Oprah Magazine
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