| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asian | Vegies, Asian | 4 | servings |
INGREDIENTS
| Canola oil | ||
| 2 | Finely diced yellow onions | |
| 1 | tb | Minced garlic |
| 1 | lb | Arborio rice |
| 1/2 | c | White wine |
| 32 | oz | Hot vegetable stock; (32 to 48) |
| Salt and black pepper to taste |
INSTRUCTIONS
In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning. Yield: 4 servings for both the following recipes Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Per serving: 423 Calories; 0g Fat (0% calories from fat); 8g Protein; 89g Carbohydrate; 0mg Cholesterol; 22mg Sodium NOTES : Ming Tsai Recipe by: East Meets West Posted to EAT-LF Digest by BGL <[email protected]> on Mar 8, 1999, converted by MM_Buster v2.0l.
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