Heat chicken broth to simmering in a small saucepan and leave on very low
heat. In a heavy- based, wide saucepan heat olive oil, add onions and cook~
until golden over medium heat. Add rice and stir to coat each and every
grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden
spoon to mix. Allow this liquid to be absorbed, then add 1/2 cup stock,
stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring
after each addition. Continue until rice begins to soften. Last addition of
stock should just absorb into rice, leaving it slightly tight. Stirring
quickly with a wooden spoon, add butter and cream . Risotto will become
very creamy. Stir in herbs and cheese. Remove from heat and adjust
seasoning to taste. Serve topped with freshly-grated cheese and drizzle
with truffle oil, if using.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW# EE075
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 09:27:24 -0500
From: Meg Antczak <meginny@frontiernet.net>
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