An appealing element of a risotto is it's versatility. A basic risotto is fabulous by itself however, the addition of, say, a variety of sauteed mushrooms, a pinch of saffron, steamed asparagus or the zest of lemon can take this dish to a whole new level.

  

  Basic Risotto Recipe:

• 5 cups stock, chicken, vegetable
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1 shallot, finely diced
• 2 cups Arborio rice
• 1 cup dry white wine, such as a Pinot Gris 
• 1 1/2 cups parmesan cheese, finely grated
• salt and pepper, to taste

Directions:

1. In a saucepan bring the stock to a simmer.
2. In another saucepan, melt the butter with the olive oil and saute shallots over low-med heat for about 10 minutes.
3. Add the rice to the shallots and stir, coating all of the grains with the oil and cook for 5 minutes.
4. Add the wine to the rice and stir until the liquid is absorbed. Slowly add the hot stock to the mixture one cup at a time until each cup is absorbed, stirring constantly until rice is is tender but still slightly firm in the center and the mixture is creamy, about 18 minutes.
5. Add the parmesan cheese, salt and pepper to taste and stir well. Serve immediately.

Serve with the rest of the Pinot Gris, along with a few of your friends!

  

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