Make risotto

The task: Making risotto
The pro: Missy Robbins, executive chef of A Voce Columbus (Time Warner Center, 10 Columbus Circle at Broadway; 212-823-2523)

Prep
•Dice a small sweet onion. The pieces should be slightly bigger than the grains of rice.
•Heat several cups of chicken broth.

Step 1
Melt two tablespoons of butter with two tablespoons of olive oil in a broad saucepan with high edges, over medium-low heat. Add the onions, cooking very slowly over low heat until they’re tender and translucent, about ten minutes.

Step 2
Add one cup of carnaroli rice, coating the grains with the fat-and-onion mixture. Add 1/4 cup of white wine. Stir until the rice soaks up the wine, then add a pinch of salt.

Step 3
a Keep stirring. Gradually add enough hot broth to just cover the grains. Stir until it’s reduced.
b Repeat as the liquid gets absorbed. Stop at 20 minutes, while the rice still has some bite.

Step 4
Remove the pan from the heat. Stir in 2 tablespoons of cold butter and 2 tablespoons of grated Parmigiano Reggiano. Mix until incorporated. Add salt to taste.

Step 5
Spoon into a dish—the risotto should be loose enough to spread out naturally on the plate. Serve at once.

Tip
Reserve some hot broth to add to the risotto if the butter and cheese have made it too thick.

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