I love risotto so much and this guide made it easier for me to prepare and enjoy real Italian Cooking

1. How To Make Risotto
Step By Step
http://www.thekitchn.com/how-to-make-risotto-at-home-cooking-lessons-from-the-kitchn-63452

2. Ingredients
 1 small onion
 2-3 cloves garlic, minced
 2 cups arborio, carnaroli,
or vialone nano rice
 1/2 cup white wine
 6-8 cups vegetable or
chicken stock
 1-2 tablespoons butter
 1 cup cheese
Serves 4 to 6

3. Instruction 1
Risotto also has a
reputation for being
fussy and time-
consuming, but once
you start cooking, it
doesn't take more than
a 30 minutes to make.

4. Measure, chop, and
gather all of the
ingredients going into
your risotto. Warm the
broth in a saucepan over
low heat.
Instruction 2

5. Sauté a diced onion and
any other ingredients in
a healthy amount of
butter or olive oil over
medium-high heat until
the onion is translucent
and beginning to break
down.
Instruction 3

6. Pour the rice into the
onions and stir until
every grain is coated
with fat. Continue
stirring the rice until
the edges have turned
translucent but the
center is still opaque.
Instruction 4

7. Use a 1/2 cup or so of
white wine, and
simmer until the wine
has completely
reduced and the pan
is nearly dry.
Instruction 5

8. Begin incrementally
adding the warm broth
one ladle at a time.
Wait to add another
ladle until the liquid
has been almost
completely absorbed by
the rice.
Instruction 6

9. Begin tasting the rice
after about 12 minutes
to gauge how far it has
cooked. Add salt and
other seasonings as
needed.
Instruction 7

10. The risotto is ready when
the rice is al dente (when
it still has a bit of chew)
and the dish has the
consistency of thick
porridge. If you run your
spatula through the
risotto, the risotto flow
slowly to fill in the space.
Instruction 8

11. Add one more ladle of
broth along with one
or two tablespoons of
butter and a cup of
cheese to enrich the
risotto and make it
extra-creamy.
Instruction 9

12. Serve immediately!
Risotto waits for no
one and is perfect the
second it's done.
Instruction 10

13. Flavorings For Risotto
Primavera - Add 2 cups of spring vegetables, such as
asparagus, baby peas, green beans, broccoli, cleaned,
cut into bite sized pieces and blanched, to the rice
mixture during the last few minutes of cooking.

14. Pesto - Add 1/2 cup prepared Pesto Sauce into the rice
once fully cooked. Garnish with green peas (or pine
nuts).
Flavorings For Risotto cont…

15. Cheese - Add 4 ounces of mozzarella or fontina cheese
cut into small cubes, to the cooked, hot risotto, stir
well and serve.
Flavorings For Risotto cont…

16. Spinach - Add 10 ounces of finely chopped spinach in
the last few minutes of cooking.
Flavorings For Risotto cont…

17. Zucchini And Shrimp - Add 1 medium zucchini thinly sliced
into rounds, and 1/2 pound, cleaned, de-veined shrimp,
into the rice during the last 5 minutes of cooking. Do not
add the cheese to this recipe, as you generally do not
add cheese to any dish containing seafood.
Flavorings For Risotto cont…

18. Mushroom And Sausage -
Cook 12 ounces cleaned,
chopped mushrooms in 2
tbsps. of butter until golden
brown. Set aside. Add 2
sausages removed from
their casings to the onion
mixture, breaking them up
with a fork as they cook.
Once the rice mixture is completely cooked, remove from
the heat, and stir in the mushrooms into the host rice and
serve immediately.
Flavorings For Risotto cont…

19. Smoked Salmon - Use fish stock in place of the chicken
broth, and when the rice is fully cooked, remove it
from the heat, and add 4 to 6 oz. of smoked salmon cut
into small pieces, 1/4 cup of heavy cream, and two
tablespoons chopped fresh parsley or dill.
Flavorings For Risotto cont…

20. Lobster - In a skillet, heat 1 tbsp. of butter, and cook 1 clove of
finely chopped garlic, and 1 chopped, peeled tomato for 1 min.
Add to this mixture, 8 oz. of cooked lobster meat, cut into
small pieces. Cook the risotto following the basic recipe, and
once cook, remove from the heat, add the lobster mixture and
one tbsp. of chopped fresh parsley.
Flavorings For Risotto cont…

21. Basic Risotto Cooking Tips:
Never wash the rice. The starch is important to
keeping the rice creamy.
Use only hot broth when cooking your risotto.
Adding cool broth will simply prolong the cooking
time.
Prepare all the ingredients in advance, and place
in easy reach in the order they will be used. You
cannot stop stirring to chop ingredients as they
are needed.

22. To determine when you should add more
liquid, lightly draw your wooden spoon across
the bottom of your pot. You should be able to
create a space as you draw your spoon across
the bottom.
Add your liquid in 1/4 cup intervals, only
adding more once it has been completely
absorbed.
Basic Risotto Cooking Tips: cont…

23. Near the end of the cooking time, taste the rice
frequently, as the cooking time can vary a few
minutes each time you cook it.
If you have run out of hot broth and your risotto
seems to require a little more cooking time, add
a little hot water instead.
Basic Risotto Cooking Tips: cont…

24. THANK YOU !
END