Rice Risotto Recipe
Are you looking for a Risotto recipe that will blow away your senses? It is an Italian delicacy, served as Main Dish world-wide. The key ingredient in Risotto is Rice. Try this Risotto recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
2 tablespoons each butter or margarine and olive oil
1 small or medium-sized onion, chopped
1 small clove garlic, minced or mashed
1 cup long grain rice
About 3 1/2 cups hot chicken or beef broth
Salt to taste
1/2 cup freshly shredded or grated Parmesan, Asiago, or domestic Romano cheese (or 1/4 cup imported Romano)
About 1 tablespoon butter
Directions
Heat the 2 tablespoons butter and olive oil together in a Dutch oven, heavy 2-quart saucepan, frying pan with a tight-fitting lid, or flameproof casserole.
Add the chopped onion and saute over medium heat until golden.
Add garlic and rice and stir until rice is milky in appearance, about 3 minutes.
Next add 1 cup of the broth, reduce heat, cover, and simmer until most of the liquid has been absorbed, about 10 minutes.
Add the remaining hot broth in 2 or 3 additions, removing cover each time and stirring lightly with a fork; cook until the rice is tender and most of the liquid has been absorbed, about 20 to 25 minutes longer. (Exact amount of liquid needed and cooking time varies with rice and cooking pan you use.) Taste, and add salt if needed.
Add the chopped onion and saute over medium heat until golden.
Add garlic and rice and stir until rice is milky in appearance, about 3 minutes.
Next add 1 cup of the broth, reduce heat, cover, and simmer until most of the liquid has been absorbed, about 10 minutes.
Add the remaining hot broth in 2 or 3 additions, removing cover each time and stirring lightly with a fork; cook until the rice is tender and most of the liquid has been absorbed, about 20 to 25 minutes longer. (Exact amount of liquid needed and cooking time varies with rice and cooking pan you use.) Taste, and add salt if needed.
