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LOCATION: Recipes >> Rice >> Risotto 17

Print this Recipe    Risotto 17

Risotto

1 medium onion
1/4 cup olive oil
2 cups arborio rice
4 cups hot chicken, veal, vegetable or fish stock
1/2 tsp or so of saffron threads
freshly gound black pepper
1/2 cup grated Parmesan cheese

Finely dice 1 medium onion and saute in 1/4 cup olive oil. When
translucent and golden, add 2 cups ARBORIO rice and stir to coat
well with oil. Gradually add hot chicken, veal, vegetable or fish
stock until about 4 cups are absorbed and rice is 'al dente'. Into
about 1/4 cup hot stock, stir 1/2 tsp or so of saffron threads,
stir to dissolve and add to rice mixture. Incorporate well. Adjust
seasonings for salt, add freshly gound black pepper to taste and
1/2 cup grated parmesan cheese (not to fish stock).


VARIATIONS:

Saute mushrooms with onion.

Add shrimp or partially cooked other seafood with last cup or so
of seafood stock.

Saute diced pepper, onion, tomato, and garlic before adding rice.

Stir peas into mixture in last 5 minutes or so.

Any diced precooked meat in last part of cooking time.

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