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Plain Risotto Base Recipe

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This recipe for Plain Risotto Base, by , is from Take Two, They're Small!, 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!

Contributor:  
Contributor:  
Liss Carmody

Category:
Category:

Ingredients:  
Ingredients:  
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chopped
1 cup Arborio rice
1⁄4 cup white wine
1⁄4 cup grated Reggiano Parmesan cheese
salt to taste

Directions:
Directions:
In a large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.

To the cooked rice add the remaining 1.5 tablespoons of butter and the cheese, along with any desired flavor additions. Cook over medium heat, stirring, until the butter and cheese melt and everything is incorporated evenly. Season with salt.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Risotto is endlessly versatile so I've added anything from bacon to cooked pumpkin to walnuts to sauteed mushrooms to this stuff. You can also play around with the cooking alcohol (red wine and cider both work well and probably beer would too, if you like beer) and the cheese you choose to incorporate.

 

 

 

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