I found this recipe for risotto (very easy!) in Martha Stewart's magazine. Tastes great and warms you to the very soul. Perfect on a windy, chilly Autumn day.
Risotto Serves 6; Prep time: 10 minutes; Total time: 45 minutes You may be surprised by how easy it is to make this restaurant favorite; just follow our simple directions. Arborio rice is the best rice for risottos. It's firmer than other types, with a very starchy outer layer that absorbs sauces and plumps up; some of the starch is also released into the cooking liquid. This rice should not be rinsed (or boiled and drained) or its creamy starch will be lost. 3 tablespoons olive oil 1 small onion, finely chopped 1 1/2 cups Arborio rice 3/4 cup dry white wine coarse salt and ground 4 1/2 cups reduced-sodium canned chicken broth 3/4 cup grated Parmesan cheese 2 tablespoons butter fresh thyme leaves, for garnish (optional) 1. In a medium saucepan, heat oil over medium heat. Sauté onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm. 2. Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream. 3. Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired. Risotto is delicious when flavored simply with butter and cheese, but you can also add other ingredients. (Unless otherwise specified, add the items at the end, once the dish is the right consistency.) * Chopped sun-dried tomatoes and peeled cooked shrimp * Sautéed sliced fennel * Thawed frozen peas (add during last few minutes of cooking) * Cubed butternut squash (add 20 minutes before end of cooking time) * Fresh herbs, such as thyme, sage, or parsley