Risotto Recipe
Do you want a great Risotto recipe? Italian Risotto makes a yummy Side Dish. It is always prepared with a focus on Rice. Try this Risotto recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
1 9-ounce package frozen artichoke hearts
6 cups water
2 tablespoons lemon juice
1/2 teaspoon salt
1 chicken-flavor bouillon cube or envelope
Butter or margarine
1 small onion, minced
1 1/2 cups arborio rice (Italian short-grain rice)
1 cup frozen peas
2 ounces mozzarella cheese, shredded
1 tablespoon grated Parmesan cheese
Directions
1. Prepare frozen artichoke hearts as label directs; drain. Cut each artichoke heart length wise in half; set aside.
2. In 3-quart saucepan over high heat, heat water, lemon juice, salt, and chicken bouillon to boiling. Reduce heat to medium-low to maintain simmer.
3. Meanwhile, in 5-quart Dutch oven or sauce-pot over medium heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook onion until tender, stirring occasionally. Add rice; cook, stirring frequently, until rice grains are opaque.
4. Add 2 cups simmering bouillon mixture to rice, stirring until liquid is absorbed. Continue cooking, adding remaining bouillon mixture, 1/2 cup at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 30 minutes.
5. Into rice, stir artichoke hearts, peas, mozzarella, Parmesan, and 4 tablespoons butter or margarine (1/2 stick); cook, stirring frequently, until vegetables are heated through and cheese melts.
2. In 3-quart saucepan over high heat, heat water, lemon juice, salt, and chicken bouillon to boiling. Reduce heat to medium-low to maintain simmer.
3. Meanwhile, in 5-quart Dutch oven or sauce-pot over medium heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook onion until tender, stirring occasionally. Add rice; cook, stirring frequently, until rice grains are opaque.
4. Add 2 cups simmering bouillon mixture to rice, stirring until liquid is absorbed. Continue cooking, adding remaining bouillon mixture, 1/2 cup at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 30 minutes.
5. Into rice, stir artichoke hearts, peas, mozzarella, Parmesan, and 4 tablespoons butter or margarine (1/2 stick); cook, stirring frequently, until vegetables are heated through and cheese melts.
