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Larry's Risotto Recipe

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This recipe for Larry's Risotto, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Larry Thompson
Added: Sunday, September 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 C meat broth or 1 c canned beef broth diluted with 4 C water
3 tbsp butter
2 tbsp vegetable oil
2 tbsp onion chopped very fine
2 C Arborio or other imported Italian risotto rice
1/2 heaping cup freshly grated parmigiano-reggiano cheese
Salt, to taste
(Optional- roasted garlic)

Directions:
Directions:
Bring the broth to a very slow steady simmer near where you are cooking the risotto.
Put 1 tbsp butter, oil, onion in a pot on medium high. Cook and stir until onion becomes translucent, then add the rice. Stir quickly to coat rice. Add 1/2 C simmering broth and cook the rice stirring constantly with a long wooden spoon, stir rice off sides into the mix, scrape bottom of pot (still stir constantly). When there is no more liquid in the pot, add another 1/2 C (still stirring constantly) and repeat. After about 20 minutes start tasting, the rice should be soft but firm to the bite. As it approaches that stage reduce amount of liquid you add. The final risotto should be slightly moist, but not runny. When it is almost done, add Parmesan and remaining butter (and optional roasted garlic). Stir all butter and parmesan. Off heat add salt to taste. Serve promptly with extra parmesan.

 

 

 

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