The process for making it is easy, but can be pricey if you don't have wine. My trick is that whenever I get a bottle of wine that I'm not particularly a fan of, i keep it because it's still great for cooking. Risotto is a pretty heavy meal! You can accompany it with meat...but if you do make sure the amount of meat is not huge because then the risotto will be too much. I made it for my best friend and served it with some easy to make crunchy pesto bread! It was delicious! Check it out!
For the risotto, you will need:
-1 cup of Arborio rice
-Stock (vegetable, chicken or beef), at least 3 cups.
-A bottle of red wine (or white wine, or rosé, it's up to you!)
-2 tablespoons of butter
-1 tablespoon of olive oil
-2 pieces of garlic, thinly chopped
-1 small onion, thinly chopped
-1/4 cup of chopped parsley
-Spices to your taste
-Parmesan cheese (optional)
-In a small pot, melt one 1 tbsp each of olive oil and butter. Add the onion and brown over high heat for about 2-5 minutes. Add the garlic. Stir.
-Add the risotto! Mix it with the ingredients that are in the pot. I know this sounds weird, but Giada de Laurentiis from the Food Channel was right when she said that this is a good way for the rice to absorb all the flavours from the oil, butter etc..
-With the heat still on high, add one cup of stock, stir. DO NOT COVER! Wait until the water is completely absorbed. Add a cup of wine, wait until it is almost completely absorbed! Repeat process: stock-wine-stock-wine, until the rice is cooked and a little creamy. Don't let it dry out!
-When your reach the desired consistency, add 1 tbsp of butter, the chopped parsley and spices. Mix slowly!
-Then, stir in the parmesan cheese, if you want. I don't because I am lactose intolerant :(
For the crunchy pesto bread, you will need:
-Pesto (I buy the one that is already made from Fontaine Santé, but it is really not expensive in the supermarket)
-Bread (I used baguette)
-Turn on the oven at 400, on grill.
-In a small bowl, mix about 2 tbsp of butter with 1 tbsp of pesto.
-Put the butter-pesto mix on bread.
-Put the bread in the oven for 5-10 minutes, until slightly browned.
-Serve with the risotto.