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LOCATION: Recipes >> Rice >> Risotto 29

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Risotto
Serves 3-4

1 medium chopped onion
1-2 cloves crushed garlic
1 tablespoon olive oil
1 cup Arborio rice
4-5 cups chicken stock
1/2 cup white wine
1/2 cup grated Parmesan cheese
1/2 cup chopped parsley
1-2 tablespoons lemon juice

crisp bacon, optional
cooked chicken or prawns, optional
sauteed mushrooms, optional

Cook onions and garlic in a little olive oil over low heat for two
minutes, but don't let them brown. Add rice, stirring until grains
are coated with oil, then the hot stock, one cupful at a time,
making sure each cup is absorbed before adding the next. (Tip: to
keep the stock hot, have it simmering in a separate pan on the
stove while you cook the rice). Pour in the wine, then when all
the liquid is absorbed and the rice is cooked, stir in other
ingredients. Put the lid on, turn off the heat, leave for about
five minutes, then serve, adding a garnish if desired.

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