Risotto

Quick Summary: A classic, creamy risotto that serves as a perfect base for various seasonal toppings or can be enjoyed simply on its own.

Source: Bon Appétit

>> servings: 2
In a #medium stockpot{}, combine @Diamond Crystal kosher salt{1%Tbsp} (or @Morton kosher salt{1.75%tsp}) and @water{10%cups}. Bring to a boil over high heat, then reduce to medium and maintain a bare simmer.
 
Meanwhile, heat @extra-virgin olive oil{6%Tbsp} in a #6-qt. Dutch oven{} over medium heat. Cook finely chopped @white onion{0.5%large} and a pinch of @salt{}, stirring frequently, until onion is translucent and starting to soften, ~{6-8%minutes}.
Add @water{0.5%cup} and cook, stirring often, until water evaporates and onion is sizzling and completely tender, ~{5%minutes}. If the onion is still firm, add another splash of water and continue cooking until meltingly soft.
 
Add @carnaroli, arborio, or Japanese sushi rice{2%cups} to cooked onions and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound, ~{5%minutes}.
 
Add @dry white wine{1%cup} and another pinch of @salt{}. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, ~{2%minutes}.
 
Reduce heat to medium, then add the hot salted water to rice in ~{0.75%cup} increments, stirring constantly and allowing liquid to absorb fully before adding more. Continue until rice is al dente and surrounded by a fluid, creamy suspension, ~{25-30%minutes}. You may not need all the water. Start checking the rice after about ~{15%minutes}.
 
Remove #pot{} from heat. Add @unsalted butter{5%Tbsp}, cut into pieces, and stir until melted. Gradually add @Parmesan{1.25%cups}, stirring until cheese is melted and the risotto is creamy but very fluid. Stir in more hot salted water if needed to achieve the right consistency. Taste and season with @salt{}.
 
Divide risotto among warm #bowl{}s. Top each with a grind of @black pepper{}. Serve with remaining @Parmesan{0.5%cup} alongside for passing.
 
## Toppings
 
### Spring: Buttered Sugar Snap Pea Risotto With Mint
Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto risotto.
 
### Summer: Burst Cherry Tomato Risotto
Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto risotto. Drizzle with oil.
 
### Fall: Wild Mushroom Risotto With Thyme
Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto risotto.
 
### Winter: Lemon Risotto With Chives
Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as the risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.