Serves 3 • Prep time: 20 minutes
Ingredients:
2 Tbsp olive oil
1 sprig fresh rosemary, stripped and chopped, or 1-2 tsps. dried
1 medium yellow onion, diced
2/3 cup Arborio rice
1 large Yukon Gold potato (about 8-10 ounces), washed and scrubbed with peel, cut into a small dice
3 ½ cups warm low-sodium chicken stock
1 Tbsp freshly grated parmesan cheese (optional)
1 tsp butter (optional)
Salt and pepper, to taste
Pro tip:
If you use Russet or Idaho potatoes instead of Yukon Gold, peel them.
Directions:
1. In a 5-quart pot, heat oil over medium-high flame. When it starts to ripple, add rosemary and cook for a minute, then add onions. Stir until the onions start to turn transparent.
2. Turn heat to medium, sprinkle onions with a pinch of salt, stir to mix and cover. Sweat for about 8 minutes, stirring occasionally.
3. Remove lid, turn the heat to medium-high and add rice. Mix until you hear the rice clicking against the side of the pan. Add potato and cook a minute more. Add chicken stock and bring to a boil. When the mix is at a low boil, cover and turn heat to low.
4. Simmer for 20 minutes or until rice is al dente and potatoes are soft. Vigorously beat in Parmesan and butter, if desired. Cover, turn the heat off and let risotto sit for 5 minutes. Check for salt and consistency—it should be thick but soupy—and add more stock to create a soupier dish. Serve with extra butter and black pepper.
