Much has been written about risotto, but there is just no quick way to make it and make it correctly. You are going to be standing over the stove stirring and stirring for at least 30 minutes, but it is worth every minute of your labor to get it creamy and delicious.
We most often use Arborio rice, but that is because that is generally all that is available here. The Italians, lucky people that they are, have at least eight other choices.
What pairs well with a good risotto is another endless list, but if you want to have one of the finest pairings ever, serve it with a slow roasted osso buco.
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5 cups broth (beef or chicken, homemade please)
3 tablespoons chopped onion
3 tablespoons butter
2 tablespoons oil
1 1/2 cups Arborio rice
Freshly grated Parmesan cheese
Put the broth in a separate pot and bring to a low simmer. In a large heavy-bottomed pot, add 2 tablespoons butter and the onion, cook until almost tender. Add the rice and 1/2 cup of stock. Cook until the stock is absorbed, then add another 1/2 cup. Continue until the stock is gone and the rice is al dente. Add the cheese and butter, stir until incorporated and serve at once. Never use cold stock, as it will stop the cooking process.