Simple Risotto

serves 8 as a side dish

  • 2 cups Arborio Rice
  • 28 oz (1 container) Stock Options Fresh Vegetable Stock or Roasted Chicken Stock
  • 1 medium onion, diced
  • 1 tsp fresh basil, minced
  • 1 tsp fresh thyme, minced
  • 1/4 cup olive oil
  • 1 cup dry, white wine
  • 1/2 cup reggiano or other aged, hard cheese
  • 2 tsp salt
  • 1/2 tsp black pepper

Heat Stock Options Vegetable or Chicken Stock in a saucepan on low heatto a simmer. Heat oil n a large, heavy bottom saucepan on medium heat. Add onion and cook until transparent, about 3 minutes. Add rice, stirring to coat kernels, about 23 more minutes. Add wine and continue stirring for 1 minute. Add salt and pepper. Add the heated stock slowly, 1 ladle at a time, while stirring the bottom of the pan constantly. Continue adding stock 1 ladle at a time, stirring constantly as the rice absorbs the stock. The risotto is done when it is still slightly firm or crunchy. Be careful not to overcook. Stir in herbs and cheese. Adjust salt and pepper to taste.