Risotto Recipe
Ingredients
| Olive oil | 6 Tablespoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| 1 1/2 cups raw short grain Italian rice | ||
| Dry vermouth | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Basil | 1/2 Teaspoon | |
| Chicken broth | 4 1/2 Cup (16 tbs), canned | |
| 2 jars (6-oz each) artichoke hearts, drained | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Chopped fresh parsley | ||
Directions
1. Heat oil in 5-quart Dutch Oven over medium heat; saute onions until translucent; add rice; toss in oil until grains turn white; add vermouth; continue cooking, tossing frequently, until most of liquid is gone.
2. Add garlic, basil, 1 1/2 cups broth; cover; continue to cook; stir occasionally; as liquid is absorbed, add more broth (1 1/2. cups at a time) until all liquid is absorbed, rice is tender but not mushy (takes 30-40 minutes).
3. Add artichoke hearts, Parmesan; toss; sprinkle parsley over top. Makes 6 servings
2. Add garlic, basil, 1 1/2 cups broth; cover; continue to cook; stir occasionally; as liquid is absorbed, add more broth (1 1/2. cups at a time) until all liquid is absorbed, rice is tender but not mushy (takes 30-40 minutes).
3. Add artichoke hearts, Parmesan; toss; sprinkle parsley over top. Makes 6 servings
Chef
