"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Risotto Recipe

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This recipe for Risotto, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Pollio
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large white onion, 1/4" diced
1 cup unsalted butter
1 1/2 cups white wine
1 box arborio rice
hot chicken stock or water (4-6 cups)
grated parmesan cheese
heavy cream
salt and pepper to taste

Directions:
Directions:
Use a large bottom stock pot over medium high heat. Saute onions until slightly browned. Add butter and melt. Add rice and lightly cook (use wooden spoon to stir) - rice is cooked when outside edge is translucent. Add wine and stir until all liquid is absorbed. Using a large ladle, slowly add hot chicken stock or water (add two ladle fulls at a time, adding more when all liquid is absorbed). Test to make sure rice is thoroughly cooked. Now, season with heavy cream, salt, pepper and parmesan cheese and any other ingredients you choose.

Personal Notes:
Personal Notes:
This is a basic risotto. Any ingredients can be added to customize any dish. On my menu, I add cherry tomatoes and bacon and top with seared sea scallops. Sauteed mushrooms are a nice addition, finish with a drizzle of truffle oil. You can also take one of your roasted beets, finely dice and stir in for a magenta hue.

 

 

 

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