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Basic Risotto

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Dujour01 1 servings

INGREDIENTS

3 tb Olive oil
1 c Minced onion
2 tb Minced shallots
2 c Arborio or Carnaroli rice
1/2 c Dry white wine
6 c Hot chicken or beef stock
1/2 ts Salt
2 tb Butter; cut into bits
1/2 c Freshly grated Parmigiano-Reggiano
Freshly ground pepper

INSTRUCTIONS

In a heavy, nonreactive skillet, heat olive oil and saute onion and
shallots until golden. Add rice and stir, to coat with oil. Add wine,
stir well and add 1/2 cup hot stock and salt. Cook, stirring
constantly, until all liquid has been absorbed. Continue to add hot
stock in small batches (just enough to completely moisten rice) and
cook until each successive batch has been absorbed, stirring
constantly until rice mixture is creamy and al dente.
Remove from heat, whip in butter and half of the grated cheese.
Season with salt and freshly ground pepper.
Top each serving with additional grated cheese to taste; serve
immediately.
Yield: 4 serving
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9253 - LIDIA BASTIANICH
Converted by MM_Buster v2.0l.

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