Rice Flavored Butter

Risotto might be the easiest way to eat half a stick of butter in one sitting. I did it yesterday before I even realized what I had done, but the fragrant, porridge-like rice dish was so delicious that I couldn't stop eating it. The recipe called for dry white wine, onion and chicken broth, but I had sweet red wine, shallot and bouillon cubes on hand, and it came out just fine. Don't let those little things get in the way of your lunchtime meal.

Start to finish the dish takes about 30 minutes, but these 30 minutes require your constant attention at the stovetop. Have everything measured and chopped before you start cooking the rice, because you'll be stirring it constantly and watching for the magic to happen. During the cooking, the rice gives up its starch to form a creamy sauce around the grains. The end goal is a creamy, tender, fragrant rice that still has its shape but isn't crunchy inside. Once you have the basic risotto down, you can use any kind of stock and add just about any kind of meat, vegetable, mushroom or fish that you want.

Basic Risotto

one pinch (about a dozen) saffron threads
1 cup dry white wine
5 c broth
8 T butter plus 4 T to finish the dish
1 small onion or shallot, finely chopped
2 cups risotto rice (chubby short grain)
1/2 c good quality grated Parmesan cheese
1 T chopped herb or parsley
salt and pepper

Heat the wine with the saffron in a small sauce pan until the threads begin to color and flavor the wine. In a separate saucepan heat the broth until just barely simmering, and keep it hot for the entire process.

In a large skillet over moderate flame, heat the butter and saute the onion for a few minutes until soft. Add the rice and stir until the rice begins to turn opaque. Lower the heat, pour in the saffron wine and stir the rice until the wine has been absorbed. Now add one ladle of the simmering broth and stir continuously until the rice absorbs it all. Continue adding broth by the ladle, stirring constantly, allowing the rice to absorb the broth each time.

After the last ladle of broth, check your rice to see that it is tender inside. If it is still crunchy, continue heating with stirring for a few minutes, checking occasionally. Add a half ladle of hot water if necessary. Once tender, add the finishing butter, herbs and cheese, stirring gently to mix. Season with salt and pepper to taste. Serve immediately with additional cheese for sprinkling.

Makes 4 servings. This recipe can be halved easily.