2 cubes Chicken Bouillon (makes like 4 cups of broth)
Assorted vegetables (Onion, scallions, and carrots) chopped in large pieces
3-4 cloves Pressed / crushed garlic
1 ½ cups Arborio Rice
Butter (a hunk)
For the Broth:
Bring water to a boil and add bouillon cubes and vegetables. Add salt and garlic salt. Keep the broth on low heat.
For the Risotto:
Heat stove to medium. In a large saucepan, add generous amount of olive oil, chopped onions and garlic.
When it starts to smell yummy, add rice to the pan. Follow immediately with a good size pouring of white wine.
Now the part where you make the risotto. Add broth, enough so it looks soupy. (Add it through a strainer – you don’t want to add the vegetables, just the broth). Then, constantly stir the risotto. When it starts to get less liquidy (more creamy) add more broth.
You must stir the rice constantly – it can not burn, get stuck to the bottom of the pan, or get too dry.
If you're making risotto with shrimp or other seafood, add 3-4 cups of broth, and then add the shrimp. Continue to stir.
You will use almost all, if not all of the broth. Taste the risotto constantly, when the rice is tender (but a little al dente – to taste), add a bit more broth, then stir until it’s at a good creamy consistency (it should be creamy, not liquidy).
Turn off the heat. Add a few tablespoons of butter or margarine and a generous helping of parmesan cheese.
Source: Amparo Miranda, mi suegra