Basic Risotto

Title:
Basic Risotto

Yield:
6 Servings

Categories:
Rice




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






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini