Basic Risotto

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Title: Basic Risotto
Yield: 6 Servings
Categories: Rice


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