Anna Sultana's Risotto, Maltese Style, with Variations

Risotto is a fairly simple recipe.
If you don't use champagne and truffles, as Carmela did in her recipe.

Time consuming, but easy.

For special occasions, Ma would make some.

But, it had to be a special occasion.

A really special occasion.

Ma served risotto as a side dish.

It went further that way.

Usually a cup of raw rice stretched to 6 servings.

Ma made sure of that.

                        Risotto

In a saucepan simmer over very low heat

5 Cups beef broth

In a dutch oven heat over medium heat

2 Tablespoons olive oil

Add

1 small onion, chopped fine

Cook for 2 minutes.

Add 

1 Cup rice, medium-grain or whatever you have

Stir for 1 minute.

Add

1/2 Cup of the broth

Continue cooking, stirring until liquid is absorbed.

Repeat with the remaining broth, 1/2 Cup at a time.

After about 20 minutes, the liquid should all be absorbed, yet the rice will be al dente,

tender yet firm to the bite, moist and creamy.

If it's dry you can add water.

Taste and add if necessary

Salt and black pepper

Place risotto in serving bowl.

Top with

grated romano or parmesan (if desired)

Serve immediately.

Ma never used a truffle.

But she knew how to jazz up her risotto.

Sometimes she even made a whole meal out of it.

While cooking, add to your risotto any of the following:

chicken livers

clams

shrimp

fish, mushrooms and peas

beans and chopped vegetables

marrow, tomatoes, mushrooms, cheese and butter

marrow, mushrooms, saffron and butter

ham, mushrooms, green peppers, saffron and diced tomatoes

The last two recipes are also good without the saffron.