Delicious RISOTTO in 30 minutes. This recipe might take a bit of attention along the lines of a needy high maintenance significant other, but that attention is well worth it when this dish hits the serving plate!! White wine, Italian Carnaroli rice, high quality olive oil, onion, butter, parmesan, salt, & pepper. This recipe was destined for flavor greatness. Enjoy!

P.S. Forgot to add a couple horizontal cuts into our onion. Careful not to slice into the palm of your hand though! Not speaking from experience or anything….

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Risotto
Cooking Time: 45 to 50 minutes
Serves: 6

INGREDIENTS:
½ large white onion
10 ½ cups water
Salt
6 tbsp. high-quality olive oil
2 cups Canaroli rice (or arborio would also work)
1 cup dry white wine (we used a Sauvignon Blanc)
5 tbsp unsalted butter
1 ¼ cup freshly grated parmesan
Pepper

INSTRUCTIONS:
1. In a medium saucepan, bring ten cups of water up to a light simmer - add one tablespoon of salt. In the meantime, dice your onion then add it to a larger pan with your olive oil, a pinch of salt, and cook over medium heat. Be sure to keep an eye on them and stir frequently for about 6 to 8 minutes.
2. Once your onions have softened and are headed toward that nice translucent look about ‘em, add ½ cup of water to help keep them from browning. Once the water has evaporated, add your rice to the pan and keep stirring, slightly toasting the rice in the olive oil - for about 5 minutes. This helps keep the rice from mushing and keeping its form.
3. It’s wine time! Add your wine (and a hefty pinch of salt) to the pan and continue to stir till the liquid cooks out (about 2 minutes). In ¾ cup increments, add your simmering salty water to the cooking rice and continuously stir until it evaporates, then add another ¾ cup. Keep doing this until you’ve reached your desired consistency. You’re looking for a more soupy end result, not a thick and gloppy plate of rice. This process should take about 25 to 30 minutes.
4. Once you’ve cared for and babied that risotto to her full potential, remove the pan from heat and add in your butter, cheese and some fresh cracked pepper. Then, enjoy the fruits of your labor and wolf down that creamy, cheesy, needy risotto that you’ve worked so hard for.

About KITCHEN CAPTAIN
Ian Walsh is an award and major event-winning professional surfer who enjoys scaring the sh!t out of himself in 50-70 foot surf. This also creates a unique opportunity to push himself. Which is what he is really after.

But let's get to the real reason you're here... KITCHEN CAPTAIN! On this channel, you're going to be thoroughly entertained while learning how to cook at home. Weekly cooking episodes will be served up and there might be a sprinkle or two of high-quality surfing videos. This is not a Michelin star chef show. This is the everyman cooking show in your own kitchen. If Ian can learn to cook it, then so can you. Cooking doesn't need to be hard, but it does need to taste good. There will be mistakes, there will be laughs, and there will be some damn good recipes learned! Put your helmet on, hit that SUBSCRIBE button, and buckle up! Let's go!