The type of rice also matters. Though technically you can make risotto with any rice you like, medium-grained rice like Arborio work best. Shorter grains lead to a creamier risotto and longer grains give you a firmer risotto, so it's all about preference.
Risotto lends itself to experimentation. Try different cheeses, add different proteins, or really add anything you like. Risotto is one of those things that is never wrong as long as you like the flavors you've added. In this version, I've used parmesan and peas to create a light and creamy flavor.
Ingredients
4 cups chicken broth
3 tbsp. butter
¾ cup onion, finely chopped
1½ cups Arborio or other medium-grain rice
½ cup warm water
1 cup cooked chicken, chopped
1 cup peas, frozen
½ parmesan cheese, grated
½ tsp salt
¼ tsp black pepper
3 more tbsp butter
Preparation
When making risotto, you need warm broth. Place the broth in a medium saucepan and simmer. Cover and keep it simmering over low heat so it's hot when you need it. And you will need it. Frequently.
In a large saucepan, melt the butter over medium heat. Add the onion and sauté, but only until the onion is translucent. A little browning is okay, but not too much. Add dry rice to the pan and toss to coat in onion and butter. Add the water and stir constantly until the water is almost completely absorbed, about 2 or 3 minutes.
Start adding chicken broth to the risotto, ¼ cup at a time. Use a ladle so you don't add too much. Keep stirring, allowing each addition of the broth to be absorbed before adding more. Don't overwhelm the rice with liquid, and keep stirring. Stirring helps break down the rice, giving the risotto a creamy texture.
Continue this process for about 20 minutes, or until the rice is tender and no longer crunchy. Add chicken and peas, stir for another minute, then remove from heat. Add cheese, salt, and pepper and stir again. Add the final 3 tbsp of butter and stir until fully incorporated.
Transfer risotto to a serving bowl and serve immediately.
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