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Basic Risotto



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  • Cooking Time: N/A

Basic Risotto

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Heat butter and oil in 14"X11"x2" dish or large casserole dish, uncovered
at High for 2 minutes. Add onions and stir to coat. Cook, uncovered at high
for 4 minutes. Add rice and stir to coat. Cook, uncovered for 4 minutes
more. Stir in broth (homemade is best; it has the best flavour). Cook,
uncovered for 12 minutes more. Remove from oven. Let stand uncovered for 5
minutes, to let rice absorb remaining liquid, stirring several times. Stir
in salt, pepper and Parmesan if desired.

**Arborio rice is the best rice for Risotto. It is a short grained Italian
rice; available in grocery stores in cities with large Italian populations,
Italian food shops and gourmet food stores. Using North American rice will
not produce the right creamy texture.


Ingredients:

4 tb Butter
4 tb Olive oil
1 c Onion; yellow minced
2 c Rice;Arborio
6 c Chicken broth;homemade pref
4 ts Salt
2 ds Pepper
Parmesan cheese
-freshly grated

Serves:

6 Servings

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