risotto [riˈzôtō]: An Italian dish of rice cooked in stock with other ingredients. (Wikipedia)
Risotto is one of those side dishes that that is easy to make and is well worth the effort. The creaminess of the rice infused with mushrooms and parmesan cheese creates an earthy flavor that goes well with many cuts of meat. I like to mix up the types of mushrooms I use but usually try to include oyster mushrooms. I definitely recommend using Aborio rice which is easy to find in your local grocery store as it contains a high starch content, which is what makes the dish so creamy.
1 cup Arborio rice
1 small white onion finely chopped
1/2 cup of white wine
1 carton chicken broth
1/4 cup freshly grated Parmesan cheese
Heat the olive oil in a wok or medium sized sauce pan over medium heat. Add the chopped onions, sauteing it until it becomes translucent, approx. 3 minutes. Next add the rice and coat it with the oil until lightly toasted. Toasting the rice is important so the rice doesn’t absorb the liquid too quickly and become mushy. Pour in the white wine and let it simmer until it’s fully absorbed. Add in one cup of chicken broth at a time, allowing the rice to almost absorb it before adding in another cup. At this point, I like to stir in the mushrooms. When the last cup of broth is almost absorbed, add in the cheese and stir. Garnish with additional Parmesan cheese if desired.