RISOTTO

Risotto image

Provided by Pierre Franey

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups fresh or canned chicken broth
3 tablespoons butter
3 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
1 cup Arborio rice or converted
Salt and freshly ground pepper to taste
1/4 cup dry white wine
4 tablespoons freshly grated Parmesan cheese

Steps:

Heat the broth in a saucepan and keep it at a simmer.
Heat 1 tablespoon of the butter in another saucepan. Add the onion and garlic and cook, stirring, until wilted. Add the rice, salt and pepper and stir to coat the grains.
Add the wine to the rice and cook, stirring occasionally, until all of the wine is evaporated.
Add 1/4 cup of the broth to the rice mixture and cook, stirring occasionally, until all the broth has been absorbed. Add another 1/4 cup of the broth and cook, stirring occasionally, until all is absorbed. Continue cooking the rice in this fashion until all the broth has been used. Remember that the rice must cook gently.
When all the broth has been absorbed, fold in the remaining 2 tablespoons butter and the cheese. When the rice is done, the grains should be tender except at the very core, which should retain a very small bite. The total cooking time should be about 25 to 28 minutes.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 4 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 891 milligrams, Sugar 1 gram, TransFat 0 grams