| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Appetizers, Italian, Rice |
1 |
Servings |
INGREDIENTS
| 5 |
c |
To 6 Cups Chicken Stock |
| 1 |
tb |
Olive Oil |
| 1 |
sm |
Onion — minced |
| 1 1/2 |
c |
Arborio Rice |
| 3 |
tb |
Unsalted Butter — at room |
|
|
Temperature |
|
|
Salt And Pepper |
| 2/3 |
c |
Grated Parmesan Cheese |
INSTRUCTIONS
Bring the stock to a simmer in a saucepan.
Heat the olive oil in a 3-quart saucepan and cook the onion over medium
heat, stirring until the onion is golden but not brown - about 3-5 minutes.
Add the rice and stir to coat the rice. Turn the heat to medium-high, add
about 1/2 cup of the stock and keep the mixture boiling, stirring
constantly. As soon as the stock has been absorbed, add another 1/2 cup of
stock and stir. The risotto must keep boiling, but it must not stick to
the pot. The whole cooking process may take 25-30 minutes. Once all the
stock has been absorbed, and the risotto is tender, remove the pan from the
heat and quickly stir in the butter and parmesan.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”