Basic Risotto

Step 1

When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. If you have it on hand, use 5 cups of homemade chicken broth (at room temperature) instead of the water/canned broth combination.

Step 2

Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occasionally, until onions soften, 3 to 5 minutes.

Step 3

Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.

Step 4

Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.

Step 5

Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.