Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 T Butter
4 T Olive oil
1 c Onion -- yellow minced
2 c Rice -- Arborio
6 c Chicken broth -- homemade pref
4 t Salt
2 ds Pepper
Parmesan cheese
-freshly grated
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.
