Weeknight Risotto

This is a great budget friendly dish to feed your family. Pair it with your favorite salad for a perfect weeknight meal!

Ingredients:

2 cups rice (I like to use Arborio rice)

Onion

8 cups chicken stock

Butter

Olive oil

Parmesan Cheese

Salt

Pepper

Step 1:

Bring stock to simmer in small pot.

Step 2:

Place a separate pan on the stove over a medium flame. Let the pan come up to temp for 1-2mins. Then add olive oil and butter. Swirl the oil and butter around the bottom of the pan and then add the chopped onion. Sauté until the onions become translucent.

Step 3:

Add the rice. Mix the rice and sautéed onion. Let the rice and onion toast in the pan for 1-2 mins. Add a ladle or two of stock and mix up the rice to evenly distribute. The rice and stock should be simmering. Continue to stir and incorporate the stock into the rice. The rice will soak up the stock as it cooks.

Step 4:

Continue to add 1-2 ladles of stock at a time to keep the rice slightly simmering and wet as it cooks. Once it gets dry, add another cup of stock. Continue this process 5 or more times until the rice is cooked (give it a taste, I like to serve it slightly Al-dente).

Step 5:

Once the rice is cooked. Take it off the heat, grate over some Parmesan cheese and add a few tiny pieces of butter. Cover and let it rest for 5 or so mins). Once rested, stir it up and serve.

Enjoy!