"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Risotto Recipe

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This recipe for Creamy Risotto, by , is from Family & Friends Cookbook Project, 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!

Shelley Gravatt


1 1/2 cups arborio rice
4 cups chicken stock
1/2 cup vermouth (or another dry white wine)
1 medium shallot (about 1/2 cup or 1/2 small onion, chopped)
3 tablespoons whole butter (divided)
1 tablespoon vegetable oil
1/4 cup Parmesan cheese (grated)
1 tablespoon Italian parsley (chopped)
Kosher salt (to taste)

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat.
When the butter has melted, add the chopped shallot or onion.
Sauté for 2 to 3 minutes or until slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter.
Sauté for another minute or so, until there is a slightly nutty aroma.
But don't let the rice turn brown.
Add the wine and cook while stirring, until the liquid is fully absorbed.




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