Herb risotto

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Onion(s) or
2 \N Leeks finely chopped (1 cup)
1 \N Garlic clove(s) minced (1 tsp)
1½ cup Arborio rice
½ cup Dry white wine
5 cups (to 6 cups) chicken stock
\N \N Heated to simmering
¼ cup Chopped herbs or
¼ teaspoon Saffron threads soaked in
1 tablespoon Warm water
¼ cup (to 1/2 cup) grated Parmesan cheese
\N \N Salt and pepper

Heat the oil in a large saucepan over medium heat. Cook the onion and garlic for 3-4 minutes, or until soft but not brown, stirring well.

Stir in the rice and cook for 1 minute, or until all the grains are shiny.

Add the wine and bring to a boil, stirring steadily. When most of the wine is absorbed, add « cup stock. Cook the rice at a gentle simmer, stirring steadily. When most of the liquid is absorbed, add another « cup stock. Continue adding the stock, « cup at a time, until 5 cups are used up. If the rice is still hard, add « to 1 cup more stock.

Add the herbs or saffron during the last 3 minutes of cooking. The whole process should take about 18-20 minutes.

Remove the pan from the heat and stir in the cheese. salt and pepper.

Serve immediately.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 104 Submitted By DIANE LAZARUS On 10-24-95

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