Basic Risotto
By: Cindy Mulligan
Published: Thursday, December 10, 2009 - 4:52pm

Ingredients




1 Tbls. butter
1 Tbls. Olive oil
1 cup Arborio rice
2 garlic cloves, minced
1 shallot, minced
2 Tbls. fresh flat leaf parsley, chopped
3 cups chicken stock – heated (I used Wolfgang Puck)
4 tablespoons fresh parmesan cheese
Salt and Pepper to taste

inch Suggested optional items to add –mushrooms, zucchini, dash of cayenne pepper,

Preparation

1 Melt butter and olive oil in large skillet; add garlic and shallots.  Sauté for a moment; add rice.  Stir to combine. 2 Add heated chicken stock, ¼ - ½ cup at a time.  Stir after each addition, and cook until liquid is completely evaporated before adding more liquid. 3 When adding the last of the chicken stock, add the parsley and the cheese.  Cook until liquid is completely evaporated.

About


We love rice.  I think I could live on rice.  But, plain white rice with butter – or a bit of soy sauce – can get a little boring.  So, here’s a recipe for Risotto to which you can add assorted vegetables, or even a little bacon or pancetta.