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Alita Sorgi's Risotto Recipe

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This recipe for Alita Sorgi's Risotto, by , is from McMillan 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!

Tammy Wilson


Finely chopped onion
Finely chopped garlic
Finely chopped mushroom
Finely chopped spinach
Finely chopped zucchini
Arborio rice (Unico - very starchy)
wine (white for fish, chicken or shrimp, red for red meat)
stock or oxo (must be HOT before you add it)
parmesan cheese
more butter

Heat butter. Add everything up to the zucchini and stir fry until softening - sauté.
Add the rice and stir to make it all buttery.
Add wine
When the wine is absorbed
Add stock or oxo
Cook until the rice is done - very easy to over-cook it. Don't.
Add lots of parmesan...like more than rice.
Add more butter.

About the stock...don't add it all at once. Add a bit of hot stock at a time. Just to keep it creamy.

Personal Notes:
Personal Notes:
So, so good...
Alita is Monica's mom...




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