Risotto

I began making risotto as an additon to our repetoire of side dishes to accompany b.b.q.'d, or roasted meats.  It was something that was naturally gluten-free and does not cost a whole lot, and can serve a good amount of people.  Once your prep work is completed the risotto only takes about 20 to 30 minutes to make.  You do need to baby it a bit, but the results are so worth it. 
I love the creamy texture of risotto, and how it can be a stand alone meal or at the very least an impressive side dish.  To make this a main course you can add more vegetables and meat.

Basic Risotto

Serves 4 as a main course or 6 as a side dish

3 tablespoons olive oil
1 medium onion , peeled and diced
6 cloves garlic, finely minced
1/2 lb. mushrooms, sliced
2 cups Arborio rice
4 to 6 cups chicken broth, heated
1/2 cup dry white wine
sea salt and pepper to taste
1 tablespoon parsley, minced

1/2 cup grated Parmesan cheese , or grated Asiago, plus extra for passing

1. Heat oil in a large skillet, 10 to 12 inches in diameter. Add onions and garlic; sauté, stirring occastionally, until they soften, 3 to 5 minutes.

2. Stir in rice and 1 teaspoon salt or to taste.  Deglaze the pan with the wine.  Add 1 1/2 cups of the broth and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.

3.  Then add 1/2 cup of the broth at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center 10 to 12 minutes longer.

4. Stir in cheese and mix in parsley.  Serve on a wide platter or individual plates with additional cheese passed separately.