Basic Risotto and Several Variations
INGREDIENTS:
4 tb Butter
4 tb Olive oil
1 c Onion; yellow minced
2 c Rice;Arborio
6 c Chicken broth;homemade pref
4 ts Salt
2 ds Pepper
Parmesan cheese
-freshly grated
4 tb Butter
4 tb Olive oil
1 c Onion; yellow minced
2 c Rice;Arborio
6 c Chicken broth;homemade pref
4 ts Salt
2 ds Pepper
Parmesan cheese
-freshly grated
Heat butter and oil in 14"X11"x2" dish or large casserole dish, uncovered at High for 2 minutes. Add onions and stir to coat. Cook, uncovered at high for 4 minutes. Add rice and stir to coat. Cook, uncovered for 4 minutes more. Stir in broth (homemade is best; it has the best flavour). Cook, uncovered for 12 minutes more. Remove from oven. Let stand uncovered for 5 minutes, to let rice absorb remaining liquid, stirring several times. Stir in salt, pepper and Parmesan if desired.
**Arborio rice is the best rice for Risotto. It is a short grained Italian rice; available in grocery stores in cities with large Italian populations, Italian food shops and gourmet food stores. Using North American rice will not produce the right creamy texture.
**Arborio rice is the best rice for Risotto. It is a short grained Italian rice; available in grocery stores in cities with large Italian populations, Italian food shops and gourmet food stores. Using North American rice will not produce the right creamy texture.