|2 tablespoons||Olive oil|
|1 cup||Finely chopped onion|
|2 mediums||Cloves garlic, peeled and|
|1½ cup||Arborio rice|
|4 cups||Chicken broth combined with|
|1 cup water, heated|
|⅓ cup||Grated Parmesan cheese|
|Salt and freshly ground|
|Pepper to taste|
1. In a large nonstick skillet, heat the butter and oil over medium heat.
Add the onion and garlic; saute until softened, about 5 minutes.
in the rice and cook, stirring 2 minutes.
2. Slowly start to add the liquid, about a ladleful at a time. Cook, covered, over low heat, 10 minutes. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking
process, covered, 10 minutes. Uncover and continue cooking, adding the
liquid slowly and stirring often. Total cooking time for the risotto
should be about 30 minutes. (The finished risotto should be creamy,
with a little chewiness in the center of the rice.) 3. Add the Parmesan, stirring until melted. Season if necessary with salt
and freshly ground black pepper.
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