Ingredients
- 1/4 cup finely chopped onion
- 2 tablespoons butter or margarine
- 3 cups chicken or beef broth
- 1 cup short, medium, or long grain rice
- 1/2 tsp. salt
- Dash pepper
Directions
In medium saucepan cook onion in butter or margarine till onion is tender bu not brown. Stir in broth, rice, salt, and pepper. Bring to a rolling boil; reduce heat to low. Cover with a tight-fitting lid. Continue cooking for 15 minutes (do not lift cover). Remove from heat. Let stand, covered, for 5 to 8 minutes. Rice should be tender but still slightly firm and the mixture should be creamy. (If necessary, stir in a little water to reach desired consistency.) serve immediately. Makes 6 servings.Risotto with Parmesan: Prepare Risotto as above except reduce salt to 1/8 tsp. Stir in 1/3 cup grated Parmesan or Romano cheese before serving.Milanese-Style: Prepare Risotto as above except cook 1/4 cup finely chopped prosciutto or fully cooked ham with the onion, if desired; reduce salt to 1/8 tsp.;and stir in 1/8 tsp. saffron, crushed, into the broth mixture. Stir in 1/3 cup grated Parmesan or Romano cheese before serving.
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Submitted 6/13/05.
Source: B.H.&G.Italian Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Classic Risotto