(Pastry Fairy’s) Risotto

No, this doesn’t have anything to do with baking. But it is delicious, and not as hard as everyone seems to think it is.

• 1 cup Arborio or other short-grain Italian rice
• 4 cups chicken stock (I use the “no-chicken” broth that we get – best flavor)
• 1/2 cup red or white wine (red will make a nice sort of mauve risotto)
• 1 small onion, finely chopped
• 1 tablespoon butter
• 1 teaspoon (or so) extra-virgin olive oil
• Salt and pepper to taste

Heat the stock or broth in a small pot and keep simmering while you make the risotto. In another pot heat the butter and olive oil until hot. Add the onion and sauté for a few minutes, until the onion is translucent. Toss in the rice and sauté for two or three minutes, until the grains look toasted. Don’t be afraid of a little sticking; this will prove beneficial to flavor development.

Now pour in the wine. If you’ve got it right and the heat is high enough, it will hiss and smoke and be very satisfying. Stir the bottom to get all those browned bits. Let it simmer until the wine is mostly absorbed; now add about 3/4 cup of stock (this is approximate). Let simmer until absorbed. Add more stock. Repeat. When all the stock is absorbed, which will take 20 to 25 minutes, take the pot off the heat, cover it, and let rest for at least ten minutes, although fifteen is better. Salt to taste and eat.