Method

Heat chicken broth in a medium saucepan. Cover, put on the lowest flame possible just to keep warm.  Liquid used for risotto must always be warm.

Over medium heat, melt 3 tablespoons butter in a large saucepan. When butter just starts to bubble, add onions and saute until onion is translucent.  Do not brown. 

Stir in rice and cook, stirring until toasted and opaque, 3 to 4 minutes.  A wooden spoon is best for this as it creates friction which forces the rice to shed its starch.  This is what makes risotto creamy.

Stir in wine and cook, stirring all the while, until wine is absorbed. Stir in a soup ladles of broth, or enough to just cover rice. Cook, stirring constantly, over medium heat until broth has been absorbed. Continue adding ladlefuls of broth, stirring constantly, and adding more liquid only when each addition is almost absorbed. 

After about ten minutes of stirring and adding liquid, stir in carrots, peas, zucchini and mushrooms. Cook about 10 minutes longer or until rice is done. Your total cooking time is about 16 minutes.  Rice should be tender and creamy, but a bit al dente. 

Remove pan from heat. Add, parsley, Parmigiano, and  one tablespoon butter, and mix well. Season to taste with salt.

Serve immediately with remaining extra Parmigiano on the side so each person can please his or her own taste .

Serves: 4 - 6

Contributor: Cindy Carmellini

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