MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Risotto Categories: Rice Yield: 6 Servings 4 c Stock; (chicken, fish, -shellfish, vegetable, etc.) 3 c Water 1 Onion; half chopped half -reserved for stock 1 cl Garlic; crushed 1 Carrot; halved 1 Celery rib 1 Parsley sprig 3 tb Extra virgin olive oil 1 c Rice 1/3 c Dry white wine 2 tb Butter 1/2 c Parmesan cheese Add stock, water, half onion, garlic, carrot, celery and parsley and simmer on medium high for about 15 minutes, then keep warm on low. Heat the olive oil in a wide shallow pot and sauté the chopped onion until it's translucent (about 2 minutes) but don't let it color. Add 1 cup rice and sauté until it is toasted (clicking and slightly translucent but not browning). Add the white wine and cook it down until it's absorbed into the rice. Ladle in the stock about 1/2 cup at a time and gently stir the rice until the stock is absorbed. Don't stir too vigorously or the rice will get gummy. Takes about 20-25 minutes. Add butter. Add cheese and stir gently. Serve in a heated bowl and add garnish and black pepper on top. Can also add a pour of extra virgin olive oil on top. Recipe FROM: Recipe by Martha Stewart MMMMM