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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Risotto is a creamy Italian rice dish. In this version from our Test Kitchen, the rice is briefly sauteed, then slowly cooked in wine and seasonings. Ingredients:
8 cups chicken broth |
1/2 cup finely chopped onion |
1/4 cup olive oil |
3 cups arborio rice |
2 garlic cloves, minced |
1 cup dry white wine or water |
1/2 cup shredded parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons minced fresh parsley |
Directions:
1. In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
2. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the remaining ingredients; cook and stir until heated through. Serve immediately. Yield: 12 servings.
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