| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped onions |
|
|
Salt and white pepper |
| 6 |
c |
Chicken stock |
| 2 |
ts |
Chopped garlic |
| 1 |
lb |
Arborio rice |
| 1 |
tb |
Butter |
| 1/4 |
c |
Heavy cream |
| 1/4 |
c |
Grated Parmigiano-Reggiano cheese |
| 1/4 |
c |
Grated Romaino cheese |
| 1/4 |
c |
Grated Asigo cheese |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB07, CUPID'S DAY
In a large saute pan, over medium heat, add the olive oil. When the oil is
hot, add the onion and season with salt and pepper. Saute for 3 minutes, or
until the onions are slightly soft. Add the stock and garlic. Bring the
liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice
and simmer for 18 minutes, stirring constantly, or until the mixture is
creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with
salt and pepper. Simmer for 2 minutes and serve immediately.
Yield: 8 to 10 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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