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LOCATION: Recipes >> Rice >> Risotto 09

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Risotto

2 T butter (approximately)
1/4 C finely minced onion
1 C arborio rice
2 C dry white wine
2 C chicken stock
1 generous handful Parmesan

Saute the onion and rice in the butter until the onion is soft.
Add the wine and the stock alternately, a little at a time. Stir
constantly after each until the liquid is absorbed. When it's
creamy and done, add a big handful of Parmesan and stir.

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