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Classic Risotto Recipe

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This recipe for Classic Risotto, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Crocker's Italian Cookbook
Added: Sunday, May 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. butter
2 tbsp. olive oil
1 small onion, thinly sliced
1 tbsp. chopped fresh parsley
1 c. uncooked arborio or regular long grain rice
1/2 c. dry white wine
3 c. chicken broth, ket hot
1/2 c. freshly grated Parmesan cheese
1/4 tsp. coarsely ground pepper

Directions:
Directions:
Heat butter and oil in nonstick 10 in. skillet or 3 qt. saucepan over medium high heat until butter is melted. Cook onion and parsley in oil mixture about 5 min., stirring frequently, until onion is tender. Stir in rice. Cook, stirring, until edges of kernels are translucent. Stir in wine. Cook about 3 min., stirring constantly, until wine is absorbed. Reduce heat to medium. Stir in 1 c. of the broth. Cook uncovered about 5 min., stirring frequently, until broth is absorbed. Stir in additional 1 c. broth. Cook about 5 min., stirring frequently, until broth is absorbed. Stir in remaining 1 c. broth. Cook about 8 min., stirring frequently, until rice is just tender and mixture is creamy. Stir in cheese and pepper.

 

 

 

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