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Risotto From Southern Living



  • Prep Time: N/A
  • Cooking Time: N/A

Risotto From Southern Living

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion;
cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat
well. Stir in wine and cook until wine is absorbed. Stir in tomatoes;
cook, stirring constantly 2 minutes. Reduce heat to medium low.

2. Add about 1 cup hot chicken broth; cook, stirring constantly, until
liquid is absorbed. Repeat procedure using remaining chicken broth,
1 cup at a time, stirring constantly, allowing liquid to be absorbed
after each addition. (This process will take about an hour.)

3. Stir gremolata into rice mixture.

Gremolata:

6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup grated lemon rind

Combine all ingredients in a small bowl. Yield: 1/3 cup



Ingredients:

1/3 c Olive oil
1/4 c Butter or margarine
1 lg Onion, chopped
4 c Aborio rice (short-grain),
- uncooked
1 c Dry white wine
2 lb Roma tomatoes, peeled,
- seeded and chopped
8 c Chicken broth, heated
2 1/2 tb Gremolata

Serves:

12 Servings

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