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This recipe for NON-STIR RISOTTO, by , is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Ronemous


2 tablespoons olive oil
1 small onion, finely minced
1 garlic clove, finely minced
1 cup arborio rice
⅓ cup dry white wine
3 cups chicken or vegetable broth
4 tablespoons unsalted butter
½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

In a medium pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is translucent, 4 to 5 minutes.

Add the rice and stir to combine, 1 minute. Add the wine and bring to a simmer over medium-low heat. Simmer until the liquid is nearly absorbed, about 6 to 8 minutes.

Add the broth 1 cup at a time. Bring the first cup to a simmer and cook until the rice has nearly absorbed all the liquid, 10 to 12 minutes. Then add another cup of broth and let simmer until nearly absorbed. Repeat a third time so that all the broth has been added and absorbed.

Add the butter and stir vigorously until the mixture is combined and the butter is melted. (The vigorous stirring brings out the natural starches in the rice, which makes the risotto creamy.)

Add the cheese and mix well to combine. Season the risotto with salt and pepper to taste. To serve, spoon the risotto onto plates and top with sautéed mushrooms, if using. Serve immediately.




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