Risotto

Eastside Road, October 24, 2017—

SUCH A RELIABLE, nourishing, comforting dish, clearly one of the Hundred Plates. Risotto.

Cook found some chicken stock in the freezer, an onion at the ready, Arborio rice in the pantry, Parmigiano in the refrigerator. We picked up a bottle of halfway cheap white wine in town. Olive oil, of course.

The usual procedure: bring the stock to a simmer, sweat the chopped onion in olive oil until soft, add a one-grain layer of rice and cook until the grains are just beginning to go transparent around the edges. Add a half-glass of white wine; then the stock, a ladleful at a time, stirring to absorb the liquid before adding the next ladleful.

Green salad afterward, and then a nice melon.

     🍷Sauvingnon blanc, Fetzer, nv

☛RESTAURANTS VISITED, with information and rating: 2016      2015     2017