This is the easiest of all risottos to make. Even with canned stock it shines as an enticing opening to a special dinner or as a memorable one-dish meal needing only a good salad and a light dessert. Risotto takes about 20 minutes to cook once the first liquid is added.
Melt in a large, heavy saucepan over medium heat:
2 tablespoons butter or extra-virgin olive oil
Add and cook, stirring, over low heat until soft and translucent but not browned:
1 medium onion, minced
Meanwhile, simmer over medium heat:
8 cups chicken stock
Increase the heat under the onions to medium and stir in:
2 cups Italian rice or American medium-grain rice
Using broad strokes, stir the rice until it looks chalky and you can see a white dot in the center of each grain, about 3 minutes. Stir in:
1/2 cup dry white wine
Stir to prevent sticking as the wine is absorbed by the rice. Then start stirring in the stock, 1 cup at a time. Each cup must be absorbed before the next is added. Stir the risotto continuously to keep it from sticking. When three-quarters of the stock has been absorbed, add the stock 1/2 cup at a time and start tasting the rice. It should be tender but still a little firm to the bite, never mushy. Take the risotto off the heat when the rice still has a little more resistance than you would like. Fold in:
1 tablespoon butter
Gently fold in:
2/3 to 1 cup grated Parmesan cheese
Season with:
Salt and ground black pepper to taste
Let the risotto stand for a moment or two. Spoon the risotto into warmed soup dishes and serve immediately.
