"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Risotto Recipe

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

Nina Rudolph
Added: Monday, September 29, 2008


3 cups chicken stock or water
2 cups water
1/2 tsp. saffron or tumeric
2 tbsp. olive oil
2 tbsp. unsalted butter
1 medium onion, chopped
1 & 1/2 cups Arborio rice
1 cup white wine
1/2 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Combine broth, water and saffron in a saucepan and bring it to a boil.

In a large skillet, heat the oil and butter. Add the onion and saute until tender. Add the rice and stir to coat. Stir in the wine and bring the mixture to a boil; reduce heat. Add just enough of the broth mixture to cover the rice. Cook over low heat, stirring constantly, until the liquid evaporates.

Add more broth mixture just to cover rice. Continue cooking, stirring constantly, until all of the liquid is incorporated and cooked away and the rice is tender, about 15 to 20 minutes.

Stir in the parmesan, salt and pepper, and serve.

Makes 8 side-dish servings.




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