Recipe of Quick Basic Risotto

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Before you jump to Basic Risotto recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

Many of us believe that comfort foods are terrible for us and that we have to stay away from them. Often, if your comfort food is candy or some other junk food, this holds true. Soemtimes, comfort foods can be perfectly nutritious and good for us to consume. Some foods really do raise your mood when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.

Eggs, would you believe, are terrific for helping you battle depression. You should be sure, however, that what you make includes the yolk. Whenever you want to cheer yourself up, the yolk is the most important part of the egg. Eggs, the egg yolk especially, are high in B vitamins. These B vitamins are wonderful for helping to raise your mood. This is because these vitamins help your neural transmitters--the parts of your brain that dictate your mood--work better. Try eating a couple of eggs to cheer up!

So you see, you don't need to consume all that junk food when you want to feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let's go back to basic risotto recipe. You can cook basic risotto using 9 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Basic Risotto:

1. Use 2 T of butter.
2. Provide 1 cup of onion, small dice (approx 1/2 medium onion).
3. Provide 3 cloves of garlic, minced.
4. Prepare 1 tsp of salt.
5. Take 1 cup of short grain rice. You can use Arborio, Carnarolli or even sushi rice.
6. You need 0.5 c of white wine or vermouth.
7. Get 3-3.5 cups of chicken or vegetable stock (or even water if you are using dried mushrooms in your risotto).
8. Get 2 T of butter.
9. Get 0.5 c of grated Parmesan or Asiago cheese (optional).

Instructions to make Basic Risotto:

1. Heat the butter until foaming over medium heat, in a heavy bottomed saucepan or Dutch oven.
2. Add the onion and 1/2 tsp salt, and saute until just translucent (blonde)..
3. Add the garlic, and saute another 1 minute until just aromatic. If you are using other aromatics, add them now..
4. Add the rice, and continue sauteeing until the rice grains are coated with the butter, and look translucent..
5. Add the wine or vermouth. Let it come to a simmer and cook until the wine is evaporated. The add 1 cup of hot stock and the other 1/2 tsp salt..
6. Simmer, stirring every few minutes while it cooks. Keep adding stock in 1/2 cup increments, replenishing it as the stock is absorbed by the rice. The heat should be just high enough to keep the liquid at a constant simmer..
7. Check the rice for doneness once you have added 3 cups of stock. If it is still underdone in the centre, add one final 1/2 cup stock..
8. When the rice is just cooked through, remove the risotto from the heat. Taste and adjust the salt and any seasonings, if needed. Add final 2 T butter and optional cheese, stir in until melted and nice and creamy. Texture should be creamy and thick enough to mound up slightly, but not stiff..
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