*  Exported from  MasterCook  *

                              BASIC RISOTTO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       T            Butter
   4       T            Olive oil
   1       c            Onion -- yellow minced
   2       c            Rice -- Arborio
   6       c            Chicken broth -- homemade pref
   4       t            Salt
   2       ds           Pepper
                        Parmesan cheese
                        -freshly grated

  Heat butter and oil in 14"X11"x2" dish or large casserole dish, uncovered
  at High for 2 minutes. Add onions and stir to coat. Cook, uncovered at high
  for 4 minutes. Add rice and stir to coat. Cook, uncovered for 4 minutes
  more. Stir in broth (homemade is best; it has the best flavour). Cook,
  uncovered for 12 minutes more. Remove from oven. Let stand uncovered for 5
  minutes, to let rice absorb remaining liquid, stirring several times. Stir
  in salt, pepper and Parmesan if desired.
  
  **Arborio rice is the best rice for Risotto. It is a short grained Italian
  rice; available in grocery stores in cities with large Italian populations,
  Italian food shops and gourmet food stores. Using North American rice will
  not produce the right creamy texture.
 


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