How to Make Risotto

Making Risotto: Sauté The Onions

All liquids added to a risotto should be hot, because cold liquids will shock the rice grains. Therefore, begin by setting stock or bouillon to heat. Since one cannot sauté squash -- it gives off liquid and falls apart -- I put it in cold water to cover, seasoning it with a teaspoon of bouillon and a little pepper, and brought it to a simmer. With the liquids heating, I began sautéing the onions -- red for the sausage risotto and white for the squash risotto.

Some people like to sauté in butter, but most Italians now use olive oil because it's healthier. I used a bit more than a quarter cup per pot, and sautéed until the onions were translucent.