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Classic Stove-Top Risotto
Posted by Lori Ross - Viewed 1810 times

By Lori Ross for Cooking Challenge Four - No Refrigerated Ingredients from Ellen Dawson, Haverford, PA. 

3 tbsps olive oil    
1 medium onion, diced   
2 cups Arborio rice   
1 tsp salt    
3 cups stock or water
1/2 cup dry white wine    
1/2 cup grated Parmesan cheese   

I like Arborio rice, but if you can't find it, use any type of short-grained white or brown rice. Serves 4. Heat oil in a heavy pot, 10 to 12  inches in diameter. Saute onions 3-5 minutes until soft. Stir in rice and salt. Add 1 cup  broth and bring to a boil, stirring until liquid is absorbed. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water  mixture at a time, stirring constantly until each addition is absorbed; cook  until rice is creamy but still somewhat firm in center (15-20  minutes). Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately. You may need to stir in a little extra liquid to make it creamier when served.


Seafood Risotto: add 12 oz. shrimp, clams, crab, salmon, oysters or a mixture

Vegetable Risotto: add 2 cups chopped asparagus, green beans, summer squash, cherry tomatoes or fresh peas (or a mixture) for last 10 minutes of cooking.

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