Risotto Recipe

  Italian Rice

1.5 cups arborio rice
5.5 cups any savoury liquid (stock, stock+wine, etc.)
2tbsp olive oil

Do not rinse the rice. Heat oil over high heat in a large saucepan. Add rice and cook, stirring, until rice is slightly translucent. Do not brown. Reduce heat to medium/low and begin adding liquid, .5 cup at a time, stirring vigourously with each addition, until all liquid is absorbed. This is a plain risotto. Add any ingredients that complement the liquid you have used... baked cubes of squash and feta cheese; fresh chives and sauteed wild mushrooms; anything you like!! Serve immediately, with other ingredients gently tossed in.
With the three ingredients above you can make any risotto that you can imagine. I have experimented alot and while they haven't always been perfect, they were enjoyed by dinner guests. It's kind of a no-fail meal. Good luck!


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