1-2 Tablespoons butter (olive oil may be substituted)
1 cup finely chopped veggies (mushrooms are our favorite)
1 cup arborio rice
1/2 cup white wine (broth may be substituted)
3 cups hot no-chicken or veggie broth (keep it over low heat to maintain simmer)
In a deep saucepan over medium heat, melt butter and sauté veggies until tender. Add
rice, stirring to coat completely. Immediately pour in wine and stir well.
Adjust heat so that
mixture is simmering, but not boiling.
Once the wine has nearly evaporated, add 1/2 cup hot broth.
Stir risotto continuously
while it simmers and add more broth as each addition evaporates.
After about 18 minutes, taste rice for doneness.
The outer coating should be soft with a
small portion of the center still a little firm.
Add more broth only if rice is not cooked.
Butter or olive oil may be stirred in at the last-minute for a creamier
texture. A small amount of finely grated aged cheese may also be added just before serving.
Cover and refrigerate leftovers.