Risotto barolo

Yield: 6 Servings

Measure Ingredient
5 tablespoons Unsalted butter
1 \N Medium-size yellow onion; finely diced
1½ cup Arborio rice
1 cup Seasoned chicken broth
1 \N Bottle Piemonteis Barolo wine
1 cup Freshly grated Italian Parmesan cheese
1 \N 5-lb. stewing hen (up to)
4 pounds Chicken scraps & bones
2 \N Carrots; peeled and chopped
1 \N Medium-size yellow onion; peeled and quartered
2 \N Stalks celery; washed
½ \N Green or red pepper; chopped
2 \N Tomatoes; peeled, seeded, and chopped (canned optional)
1 small Potato; peeled and quartered
1 teaspoon Salt
1 pinch Tarragon


1. In a 10-in saute pan, melt 4 tbs. of the butter over medium heat. Add the onion and saute until golden brown. Add the rice and the Seasoned Chicken Broth, stirring constantly with a wooden spoon to prevent sticking.

2. When the rice has absorbed the broth, add 3 cups of the wine. Stirring constantly, continue to cook about 25 to 30 minutes until the rice is tender. The rice may require a little more wine as it cooks to achieve the desired moistness.

3. Stir in the remaining butter and the Parmesan. Serve in six deep bowls or small plates. It is important to use only the arborio rice from Italy, available at all Italian groceries as well as many food markets. In the Piemonte, Val d'Aosta and other regions of northern Italy rice replaces pasta as a first course. Chicken Broth: 1. Place all the ingredients in a large stockpot and cover with at least 2 qts. cold water. Do not cover. Place over moderate heat and bring to a full boil. Reduce heat so that liquid just simmers.

2. Remove any scum that appears on the surface. Cover the pot and cook 3 to 4 hours.

3. Using a fine sieve lined with dampened cheesecloth, strain the mixture into a clean pot or large bowl. 4. Let the broth cool well, then refrigerate. Remove the congealed fat from the surface. Reheat as needed, freezing the unused portion for future use.



From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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