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Simple and
flavorful...
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2
Tbs |
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olive oil |
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1
large |
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onion, peeled and finely chopped |
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2
cups |
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Arborio rice |
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2/3
cup |
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dry
white wine |
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3˝
cups |
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chicken or vegetable broth |
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salt
and pepper to taste |
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2/3
cup |
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freshly grated Parmesan cheese |
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2-4
Tbs |
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fresh herbs (choose from basil, oregano,
rosemary, parsley) |
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1 |
In a sauté
pan over medium heat, heat the olive oil. Add
onion and sauté, stirring, until translucent
(3-4 min.). Add rice and sauté, stirring
constantly,
until kernels are translucent (3-4
min.). Add wine and cook, stirring until rice
absorbs liquid (about 2 min.). |
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2 |
Reduce heat
to med-low; add broth ˝ cup at a time and cook,
stirring constantly to prevent rice from
sticking. Continue cooking, adding broth and
stirring mixture, until rice is tender but firm
to the bite (20-25 min.). |
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3 |
Add salt,
pepper, cheese and herbs; stir until risotto is
smooth and creamy. |
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4 |
Serve
immediately, garnishing with more pepper and
herbs, if desired. |
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Cooking Tips |
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*In place of the
fresh herbs, you may choose to add 3/4 lb. fresh
spinach, stemmed, cleaned and chopped |
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