1cuprice type of your choice for true risottoChoose from one of the above types
2tablespoonbutter or oil
Pinchof salt
¼cupwhite or yellow oniondiced small
¼cupdry white wine
4cupschicken stock, vegetable stock, etc you will need only 2 cups to par-cook the rice
Instructions
Pre-Cook the Rice
Sweat the butter and onion together with a pinch of salt until the onion is translucent, then add the rice, and stir to coat the grains with fat, cooking until they are a bit translucent on the outside, about 2-3 minutes, then add the wine and cook until it has almost all evaporated.
Now, add a ½ cup of water to the pan at a time, and continue to cook and stir until it is incorporated, then add a new ladle of water to prevent the pan from scorching. Keep doing this until the rice is soft on the outside, but still raw and very chewy in the middle, about ten minutes.
When the rice is precooked to your liking, immediately spread it out on a wide surface, then score with a wooden spoon in a cross-hatch pattern it to help it cool even faster.
Finishing and Serving the Risotto
To finish and serve, put the pre-cooked rice in a pan and begin adding stock again. Continue to cook, adding liquid or stock as necessary until the rice is very hot, and tender, but not mushy, about 5 minutes depending on how far you take your risotto rice in the previous method.
Stir in 3 tablespoon of butter and ½ cup of grated Grana Padano, Parmigiano Reggiano, or another grated parmesan.
Video
Notes
This is only a recipe for pre-cooking the rice. The type of risotto you make afterward is up to you.