INGREDIENTS

INSTRUCTIONS

Pick through the rice to remove any stones or foreign matter, but do not
wash it before cooking.
Using a large skillet with a heavy bottom, heat the olive oil over low eat
and saute or "sweat" the onions until translucent, being careful not to
allow them to color or brown at all.
Add the Arborio rice, stir to coat with the olive oil, and saute with the
onions to toast each grain of rice, about 7 minutes. This toasting process
adds the chewy, al dente quality that attracts so many people to risotto.
Once the rice is lightly toasted, add the white wine slowly, stirring with
a wooden spoon. (A wooden spoon is always preferable when making risotto,
as a metal spoon tends to cut or injure the grains of rice. Constant
stirring should be avoided for the same reason.)
Preheat the chicken stock just to the boiling point, then have it ready at
stoveside. After the rice has absorbed the white wine and the skillet is
nearly dry, add 1 cup stock, stirring occasionally, and cook over very low
heat until the stock is absorbed. Continue adding the stock, 1 cup at a
time, until all the stock has been absorbed.
(Adding the liquid in stages, instead of all at once, allows the grains of
rice to expand more fully, adding to the risotto's creamy texture.) Once
the rice has been added to the pan, the entire cooking process will take
about 17 to 20 minutes.
After all of the liquid has been added and the rice is chewy yet fully
cooked, with a creamy texture, add the butter, Parmesan, and heavy cream.
Stir to combine all the ingredients and serve immediately. Yield: 4
servings
Variations:
Sauteed shrimp
Mixed seafood (such as salmon, shrimp, and scallops) sauteed in live oil
and herbs
Diced fresh vegetables, steamed or sauteed in olive oil (asparagus and
carrots make a wonderful combination)
Fresh green peas in season
Sauteed mushrooms and herbs
Roasted Garlic (recipe follows)
Recipe By     : COOKING LIVE SHOW #CL8724
Posted to MC-Recipe Digest V1 #235
Date: Sat, 5 Oct 1996 15:58:31 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

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