Basic Risotto
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
minced |
|
| 2 | cups |
arborio (short-grain) rice
|
|
| 6 | cups |
chicken broth
|
|
| 4 | teaspoons |
salt
|
|
| 2 | dash |
black pepper
|
*
|
|
Parmesan cheese
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 6E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
minced |
|
| 473 | ml |
arborio (short-grain) rice
|
|
| 1.4 | l |
chicken broth
|
|
| 2E+1 | ml |
salt
|
|
| 2 | dash |
black pepper
|
*
|
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Directions
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.
