1 onion (white looks better, but I only had red on hand)
3 TB minced garlic
2 TB olive oil
3 TB italian green herbs (basil, oregano)
1 1/3 cups arborio rice
2/3 cup Pinot Grigio or other white wine
1 red bell pepper or 1 cup diced roasted red pepper from a jar
3 to 4 cups of stock (chicken or vegetable)
1 TB cold butter, diced
parmesan cheese to taste
salt and pepper to taste
Thank you for voting this into the Italian Food Contest Finalists! Grazie tanto!
Step One-Soffritto: Dice the onion and heat on low to medium in a sauté pan with the 2 TB of olive oil. Cook for about 5 minutes.
Step Two-Tostatura: Add the dry arborio rice and toast the grains in the olive oil. Add the herbs. Cook for another 5 minutes or so.
Step Three: Add in the white wine and allow the rice to absorb it. Begin to heat your stock in another pot. The amount you need will vary, so you can heat a few cups at a time.
Step Five: Continue adding a cup or so of stock as it is absorbed, keeping the rice simmering. When the rice reaches al dente stage (the accompanying sauce should be smooth and creamy as well) remove the rice from heat.
Step Six- Mantecatura: Add the chilled butter and stir into the sauce vigorously.
Step Seven: Top with parmesan cheese, season to taste and serve immediately.