Basic risotto

 
                               BASIC RISOTTO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       T            Butter
    4       T            Olive oil
    1       c            Onion -- yellow minced
    2       c            Rice -- Arborio
    6       c            Chicken broth -- homemade pref
    4       t            Salt
    2       ds           Pepper
                         Parmesan cheese
                         -freshly grated
 
   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.
  
 
 
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