Risotto is my favorite way to fix rice, not to mention one of the few rice dishes that my kids enjoy. I think the kids like the creamy, cheesy texture of this delicious dish.
This recipe comes from my Italian grandmother and she learned it from her mother who came to the U.S. from the Milan area of Italy in the early 1920's.
3 tbs. olive oil or butter
1 large onion, finely chopped
2 cloves garlic, chopped
1/2 c. white wine
1/2 tsp. saffron or 1/2 tsp. turmeric
4 1/2 c. hot chicken broth
1/2 c. sliced mushrooms
1 c. grated parmesan cheese
Heat oil or butter in a large heavy skillet. Add onion and garlic, saute until soft, add rice, stirring constantly until rice begins to become opaque. Add wine and 2 cups hot broth. Bring to a boil, stir, and then reduce heat enough to keep a gentle boil. Add saffron or turmeric and mushrooms. When liquid is absorbed, add 2 1/2 cups broth, 1/2 cup at a time until rice is tender but still a little firm (al dente). Stir continuously. Add salt and pepper, then stir in cheese.
Serve 4 -5. The rice takes about 30 minutes to cook, do not cover, stir often. Diced cooked chicken, peas, or asparagus are a great additions.
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