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Risotto Recipe

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This recipe for Risotto, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Rohwer
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups vegetables
1 clove garlic, minced
2 tablespoons olive oil
Herbs: basil, oregano, thyme, salt and pepper
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups Arborio rice
1 cup dry white wine (vermouth)
10 cups vegetable stock
1 cup aged cheese (Parmesan, provolone, Gouda, etc)

Directions:
Directions:
Coat vegetables and garlic in olive oil. Season with herbs as desired, and roast in oven for 40-45 minutes. Sauté onion, olive oil, and garlic for 5 minutes or until onion starts to turn translucent.
Add rice and sauté for 2-3 minutes. Add wine and allow rice to absorb nearly all liquid. Add 2-3 cups of stock to rice and allow nearly all liquid to be absorbed. Continue this process with stock, 2-3 cups at a time, until rice is al dente, approximately 8 cups of stock added. Remove from heat, add cheese, and mix thoroughly. Add roasted vegetables and serve immediately.

 

 

 

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