Italian Risotto Recipe
My family loves this Italian Risotto. Here's a lip-smackingly delicious recipe for your favorite Italian Risotto that I have fine-tuned to suit my family's taste. It's simple and quick, so just give it a try!
Ingredients
Butter - 1/2 cup
Onion - 1/2 cup, chopped
Garlic – 1 clove, minced
Raw rice Pinch saffron - 2 cups
Veal or other light stock - 3 cups
Mushrooms – 1 can (6-ounce), sliced
Parmesan cheese - 1/2 cup, grated
Salt to taste
Directions
GETTING READY
1) Preheat oven to 350° F.
MAKING
2) Take a saucepan and heat butter in it until it begins to bubble.
3) Add garlic and onion.
4) Gradually add rice, stirring constantly using a wooden spoon.
5) Cook over low heat until onion turns tender and rice becomes yellow in color, stirring constantly.
6) Gradually add saffron and stock.
7) Stir in mushrooms with juice.
8) Add cheese and salt to taste.
9) Turn the prepare mixture into a 3 quart casserole.
10) Cover tightly and cook in the oven for about 30 minutes or until rice becomes tender.
SERVING
11) Garnish with some extra cheese, if desired. Serve hot.
1) Preheat oven to 350° F.
MAKING
2) Take a saucepan and heat butter in it until it begins to bubble.
3) Add garlic and onion.
4) Gradually add rice, stirring constantly using a wooden spoon.
5) Cook over low heat until onion turns tender and rice becomes yellow in color, stirring constantly.
6) Gradually add saffron and stock.
7) Stir in mushrooms with juice.
8) Add cheese and salt to taste.
9) Turn the prepare mixture into a 3 quart casserole.
10) Cover tightly and cook in the oven for about 30 minutes or until rice becomes tender.
SERVING
11) Garnish with some extra cheese, if desired. Serve hot.
