Name: Basic Risotto
Ingredients: 1 qt Chicken stock,; heated; 2 tb Olive oil; 2 tb Finely-minced onions; 1/2 lb Arborio rice; 2 tb Butter; 2 tb Heavy cream; 1 tb Chopped chives; 1 tb Chopped parsley; 1/4 c Grated Parmesan cheese, plus extra; for garnish; Truffle oil,; for drizzling

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		New, Text, Import	1	Servings

INGREDIENTS

1	qt	Chicken stock,; heated
2	tb	Olive oil
2	tb	Finely-minced onions
1/2	lb	Arborio rice
2	tb	Butter
2	tb	Heavy cream
1	tb	Chopped chives
1	tb	Chopped parsley
1/4	c	Grated Parmesan cheese, plus extra; for garnish
		Truffle oil,; for drizzling

INSTRUCTIONS

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>

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”