Basic Risotto Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
4 tbsp: Olive oil,
1 cup: Onion, yellow minced
2 cup: Rice, Arborio
6 cup: Chicken broth, homemade pref
4 tsp: Salt,
2 dash: Pepper,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Rice