Ingredients
- 5 cups homemade meat broth (or storebought)
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons onion chopped very fine
- 2 cups Arborio or other imported Italian risotto rice
- 1/2 heaping cup freshly grated Parmigiano Reggiano cheese
- Optional: 1/2 oz white truffle
- Salt, if required
Preparation
Step One
Bring the broth to a very slow, steady simmer on a burner near where you'll be cooking the risotto.
Step Two
Put 1 tablespoon of butter, the vegetable oil, and the chopped onion in a broad, sturdy pot, and turn on the heat to medium high. Cook and stir the onion until it becomes translucent, then add the rice. Stir quickly and thoroughly until the grains are coated well.
Step Three
Add 1/2 cup of simmering broth and cook the rice, stirring constantly wiht a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.
Step Four
When there is no more liquid in the pot, add another 1/2 cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.
Step Five
Begin to taste the rice after 20 minutes of cooking. It is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the mount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.
Step Six
When the rice is about 1 or 2 minutes away from being fully cooked, add all the grated Parmigiano Reggiano and the remaining butter. Stir constantly to melt the cheese and wrap it around the grains. Off heat, taste and correct for salt, stirring after adding salt.
Step Seven
Transfer to a platter and serve promptly. Shave the optional white truffle over it, using either a truffle slicer or a vegetable peeler. Some prefer to shave the truffle over each individual portion.
