View Full Version : Risotto


crime_scene
04-03-05, 07:19 PM
1/4 c butter
1 large onion, finely chpped
1.5 cups arborio rice. (arborio is traditional short grained rice for risotto)
1/2 c dry white wine ( i use Reisling, not too dry, but you can use whatever or water or veg broth if desired)
2 10 oz cans chicken broth
1/4 tsp saffron (optional)
3 oz Asiago or parmesan freshly grated.( asiago is like parmesan "lite")
salt and pepper to taste
butter.

In large skillet melt butter ad onion and cook and stir until tender. Add rice and stir to coat.

Add wine, 1 can chicken broth and saffron. While stirring, bring to a boil, reduce heat and stir and simmer until most of the liquid has been evaporated.

Add rest of broth, stir and simmer for approx. 20 minutes or until liquid has been absorbed, but rice mixture is not dry.

Stir in grated cheese, salt and pepper to taste and a little extra butter if required. Serve immediately.

Have this with a little salad and voila, nice supper.

fasttalkingmom
04-03-05, 07:25 PM
Thank you... I printed it out and I'm going to give it a try !

crime_scene
04-04-05, 12:02 AM
Mine is gone!

BTW, the rice will retain a little chewiness, I found out it is not supposed to get totally soft but should remain al dente, kind of like good pasta.

Good luck and hope it turns out well for you !