Method

Soak the raisins in hot water.  Heat the water in saucepan on the stove until hot. Cover and keep heat on the lowest flame possible just to keep broth warm.  Liquid used in risotto should always be warmed.

Chop the parsley and garlic together.

Heat oil in a large, heavy-bottomed skillet or Dutch oven.  Stir in parsley/garlic mixture and sauté until parsley is limp.

Stir in rice. Sauté briefly (1 to 2 minutes), stirring to coat and toast each grain. Add 1/2 cup beef broth.  It will sizzle. When sizzling stops, add wine and cook, stirring, until almost absorbed.

Add 1/2  to 1 cup of the heated water to the rice , stirring stirring, stirring, until most of the liquid is absorbed. Frequent stirring is not a whim: it releases the starch that makes risotto a creamy dish. 

Continue adding remaining water, 1/2 to 1 cup at a time, stirring constantly and letting liquid absorb after each addition.  Cook until rice is creamy and the rice just slightly al dente, about 25 minutes.

Remove from the heat.  Drain the raisins and stir into risotto with the cheese.  Taste for seasoning.  Serve immediately with grated cheese heaped in a bowl on the side so each diner can suit his or her own taste.

Serves: 6

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