| This recipe is liked by 2 person(s). |
Basic Risotto
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Tina Viviano
| ¼ cup (½ stick) | butter |
| 1 small | onion, finely chopped |
| 1 cup | long-grain rice |
| 2 2/3 cups | chicken broth, seafood risotto use fish stock or clam sauce |
| ½ cup | dry white wine |
| Parmesan cheese, grated |
Heat 3 tablespoons butter in a large saucepan; sauté onion until golden, about 4 minutes. Add the rice; cook over medium heat until rice begins to brown, about 2 minutes. Pour in half of the chicken broth; bring to a boil. Reduce heat and cook until broth is almost absorbed, about 10 minutes. Add remaining broth, bring to a boil, reduce heat and cook until almost all broth has been absorbed and rice is tender. Add wine. Bring to a boil; reduce heat and cook for 5 minutes, or until liquid is absorbed and rice is moist and creamy. Stir in remaining tablespoon butter and _ to ½ cup Parmesan cheese. Serve hot.
Makes 4 servings.
SHELLFISH RISOTTO
To the basic recipe for Risotto using fish stock or clam juice, just before serving, add 2 cups cut-up lobster, shrimp or prawns cooked in garlic butter and seasoned with salt and freshly ground pepper to taste.
RISOTTO WITH MUSSELS
To the basic recipe for Risotto using fish stock or clam juice, add 3 quarts mussels, cooked and shelled. Garnish each serving with one or two mussels in shell.
RICE PIEDMONT STYLE
To the basic recipe for Risotto, just before serving, add 1 cup slivered prosciutto or finely chopped cooked chicken gizzards (tender parts only) and ½ cup cooked sliced mushrooms.
This is Tina Viviano's favorite risotto, and her kids love it too. She admits it's probably the only thing she really cooks.
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