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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Risotto (Tanner's Sticky Rice) Recipe

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This recipe for Risotto (Tanner's Sticky Rice) is from The Tanner Family Cookbook, 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:  
5 c. chicken or vegetable stock
2 Tbsp. butter or olive oil, or a combination of both
1 small yellow onion, minced
1 1/2 c. Arborio rice
1/2 c. dry white wine
1/3 c. Parmesan cheese, grated
Directions:
Directions:
1. Bring stock to a boil. Lower heat and maintain a simmer.
2. Heat butter/oil in a large heavy saucepan on medium heat. Saute onion, stirring occasionally, for 2 or 3 minutes, until translucent but not browned. Add rice and stir for 1 minute to thoroughly coat the rice with oil. Use a wooden spoon for stirring.
3. Add wine and stir constantly until it is absorbed. Pour in the simmering stock, 1/2 cup at a time, stirring after each addition. Continue adding liquid as rice dries out, about every 2 minutes. It should take about 18-20 minutes to cook the rice. Reduce the amount of stock added toward the end and increase the frequency, tasting every couple of minutes until rice is tender but al dente.
4. Remove the risotto from the heat and quickly stir in the last 1/4 cup of stock and the grated cheese. Serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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