Risotto From Southern Living Recipe

Risotto From Southern Living Recipe

Yield: 12 Servings
Recipe by luhu.jp

Ingredients:
1/3 cup: Olive oil,
1/4 cup: Butter or margarine,
1 large: Onion, chopped
4 cup: Aborio rice, (short-grain), uncooked
1 cup: Dry white wine,
2 lbs: Roma tomatoes, peeled, seeded and chopped
8 cup: Chicken broth, heated
2 1/2 tbsp: Gremolata,

Directions:

1. Heat olive oil and butter in a Dutch oven over medium heat. Add
onion;
cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to
coat
well. Stir in wine and cook until wine is absorbed. Stir in
tomatoes;
cook, stirring constantly 2 minutes. Reduce heat to medium low.

2. Add about 1 cup hot chicken broth; cook, stirring constantly, until
liquid is absorbed. Repeat procedure using remaining chicken broth,
1 cup at a time, stirring constantly, allowing liquid to be
absorbed
after each addition. (This process will take about an hour.)

3. Stir gremolata into rice mixture.

Gremolata:

6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf
parsley 1/4 cup grated lemon rind

Combine all ingredients in a small bowl. Yield: 1/3 cup

Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26,
1995 Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV
95 154600 -0500


Source from luhu.jp