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Risotto

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Ingredients/Components

butter - 6 Tbsp
grated Parmesan cheese - 1 c
cans chicken broth - 4 1/2
olive oil - 4 Tbsp
large onion, finely chopped - 1 item
large clove garlic, minced - 1 item
saffron optional - 1/8 tsp
short grain rice - 2 c

How to make risotto:

Place olive oil and 4 tablespoons of the butter in a heavy 3- quart pan over medium heat. When butter is melted, add onion and cook, stirring, until soft and golden. Add garlic and rice and stir until rice looks milky and opaque, about 3 minutes. Stir in saffron and mix in broth. Cook, uncovered, stirring occasionally, until mixture comes to a boil. Adjust heat so rice boils gently, then cook uncovered until rice is al dente and most of the liquid is absorbed, 20 to 25 minutes. Toward end of cooking time, stir occasionally to prevent sticking. Turn off heat and stir in cheese and the remaining 2 tablespoons butter.

Recipe categories: Main dish, Pasta, rice and grains, Rice.

Rating:

3.8

Average rating: 3.8, total votes: 6

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