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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Risotto Recipe

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This recipe for Risotto is from Schuyler's Getting Married!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chopped onion
olive oil
1/2 c white wine
1 c risotto rice
4 c chicken stock or broth
1/2 c grated Parmesan cheese
1 tbspn butter
Directions:
Directions:
Put a medium pot on medium heat. Heat 2 tbspn olive oil. Chop onion and cook in oil, until soft and translucent. Toss in rice and stir quickly until dry-seeming.
Meanwhile, warm the chicken stock in a small pot on low heat until simmering.
When rice is dry, pour in white wine and stir constantly until dry again. Then pour in 1/2 c of warm broth, one at a time. Pour in, stir, wait til dry, pour in again. You must stir constantly so that the rice will absorb all the flavor and be soft and tender.
Taste and see if the rice is soft. If it's ready and the mix is dry-ish, put in butter and Parmesan cheese. This will make the mix creamy and tasty.
Serve and enjoy.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You can put in anything you want after the butter and cheese: cooked Portabello mushrooms, fresh spinach, bacon, whatever you want! This is one of my favorite dishes to make, just keep your phone by you so you can call me while you're stirring. You'll have time to talk!

 

 

 

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