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Saturday, December 13, 2008

Recipe: Risotto w/Variations

This is a creamy rice dish made by gradually adding liquid to the rice
as it cooks. It is Italian in origin and is made with Arborio rice, a
high-starch medium- to short-grain white rice unique to Italy.
Medium-grain white rice, grown in this country, is a perfectly good

1 T butter
1 T olive oil
1 onion, chopped
1 C Arborio or medium-grain white rice
2 C (or more) hot chicken broth
1 C (or more) hot water
½ C freshly grated Parmesan cheese
½ C chopped parsley
Salt & freshly ground pepper to taste

In a large, heavy-bottomed pot or deep skillet, heat the butter and
oil. Add the onion and cook over moderate heat for 2 to 3 minutes,
until the onion is just soft but not browned. Stir in the rice and
cook another minute, until the rice is heated and coated with the fat.
Stir in 1 cup of the hot broth and let simmer until the liquid is
mostly absorbed, stirring frequently to prevent sticking. Add the
other cup of hot broth and continue simmering and stirring until
absorbed. Stir in the cup of hot water and continue to simmer and
stir. The total cooking time will be approximately 20 minutes. Taste
for doneness. The rice should be very creamy and slightly chewy in
the center; not dry. Add more hot liquid if longer cooking is
necessary. Stir in the Parmesan cheese and parsley. Taste and add
salt, if necessary, and pepper to taste.

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