Risotto

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Mediterranean Delights

Home Main Dishes

RIsotto (Serves 6 )

3 1/2 cups chicken broth
3 cups water
4 Tbsp unsalted butter or margarine
1 onion finely minced
Salt
2 cups Arborio rice
1 cup grated Parmesan cheese
Pepper

Risotto is a little tricky to master. The Arborio rice are short grain and are tricky to cook without becoming sticky or too wet by adding too much liquid. This is dish is well worth the effort.

1. Bring the broth and water to a boil in a medium sacepan. Reduce heat to a simmer.

2. Melt the butter in a medium sacepan over medium heat. Add onion, 1/2 tsp salt and cook stirring until soften, about 6 minutes. Add the rice and cook, stirring often, for about 5 minutes. Add one cup of the broth and stir. Allow to cook over medium heat until all the liquid is absorbed.

3. Add 3 cups of the broth, reducing heat to a simmer. Stir often. Cook about 15 minutes.

4. Add more broth, 1/2 cup at a time, and keep stirring and cooking every 3 to 4 minutes. Keep the bottom of the pan from drying out. Continue stirring and cooking while adding broth as needed, about 10 to 15 minutes. Rice should be tender, but not mushy.

5. Remove from heat and stir in the Parmesan and season with salt and pepper. Serve immediately in a warmed bowl. Enjoy with any meat or seafood dish!