Risotto

Name: Risotto
Total time: 45 min
Ingredients: 3 cups fresh or canned chicken broth; 3 tablespoons butter; 3 tablespoons finely chopped onion; 1 tablespoon finely chopped garlic; 1 cup Arborio rice or converted; Salt and freshly ground pepper to taste; 1/4 cup dry white wine; 4 tablespoons freshly grated Parmesan cheese

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Total: 45 minutes

Servings: 4

Author : Pierre Franey

chicken broth parmesan rice

Ingredients

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3 cups fresh or canned chicken broth3 tablespoons butter3 tablespoons finely chopped onion1 tablespoon finely chopped garlic1 cup Arborio rice or convertedSalt and freshly ground pepper to taste1/4 cup dry white wine4 tablespoons freshly grated Parmesan cheese

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Instructions

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Step 1

Heat the broth in a saucepan and keep it at a simmer.

Step 2

Heat 1 tablespoon of the butter in another saucepan. Add the onion and garlic and cook, stirring, until wilted. Add the rice, salt and pepper and stir to coat the grains.

Step 3

Add the wine to the rice and cook, stirring occasionally, until all of the wine is evaporated.

Step 4

Add 1/4 cup of the broth to the rice mixture and cook, stirring occasionally, until all the broth has been absorbed. Add another 1/4 cup of the broth and cook, stirring occasionally, until all is absorbed. Continue cooking the rice in this fashion until all the broth has been used. Remember that the rice must cook gently.

Step 5

When all the broth has been absorbed, fold in the remaining 2 tablespoons butter and the cheese. When the rice is done, the grains should be tender except at the very core, which should retain a very small bite. The total cooking time should be about 25 to 28 minutes.