Herb Risotto Recipe

Herb Risotto Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Olive oil,
5 cup: , (to 6 cups) chicken stock
1: Onion, (s) or
Heated to simmering,
2: Leeks,
1/4 cup: Chopped herbs or,
-finely chopped, 1 cup
1/4 tsp: Saffron threads soaked in,
1: Garlic clove, s
1 tbsp: Warm water,
-minced, 1 tsp
1/4 cup: , to 1/2 cup
1 1/2 cup: Arborio rice,
-grated Parmesan cheese,
1/2 cup: Dry white wine,
Salt and pepper,

Directions:

Heat the oil in a large saucepan over medium heat. Cook the onion and
garlic for 3-4 minutes, or until soft but not brown, stirring well.
Stir in the rice and cook for 1 minute, or until all the grains are
shiny.

Add the wine and bring to a boil, stirring steadily. When most of the
wine is absorbed, add

cup stock. Cook the rice at a gentle simmer,
stirring steadily. When most of the liquid is absorbed, add another


cup stock. Continue adding the stock,

cup at a time, until 5 cups
are used up. If the rice is still hard, add

to 1 cup more stock.
Add the herbs or saffron during the last 3 minutes of cooking. The
whole process should take about 18-20 minutes.

Remove the pan from the heat and stir in the cheese. salt and pepper.
Serve immediately.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
104 Submitted By DIANE LAZARUS On 10-24-95


Source from luhu.jp