Risotto

By Shai Barak
Servings: Serves 4

Ingredients

• 2-3 cups rice
• 1 chopped onion (OPTIONAL)
• 1 tbsp olive oil
• 1 large Chicken breast or mushrooms (Dried + rehydrated good) or broccoli etc. (in small bits)
• 1/2 cup Parmesan cheese
• 3 tbsp butter
• 6 cups chicken broth
• 2 cups white wine (OPTIONAL)
• garlic/broccoli/corn (OPTIONAL)

Preparation

If using onion, start by frying it in the oil a bit before adding rice. Fry the rice in oil a bit (not much oil).

Slowly add chicken broth a bit at a time. Once you can scrape away enough to see bottom and it stays add more broth. Alternate adding chicken broth and wine, more on the chicken broth side. Keep doing this and tasting the rice.

At some point add the chicken or mushrooms so they can cook but don't overcook (mushrooms can be earlier than chicken). When rice almost done, add butter and keep going. Once done, add cheese and serve.