Tricolor risotto (tisotto tricolore)

Yield: 6 servings

Measure Ingredient
8 cups Chicken broth
6 tablespoons Butter
1 each Lge onion - finely chopped
3 cups Arborio rice
1 cup White wine - dry
3 tablespoons Parsley - chopped
1 tablespoon Basil - fresh, chopped
1 tablespoon Tomato paste
1 cup Parmesan cheese - freshly grated
\N \N Salt to taste
\N \N Additional Parmesan cheese

One exciting dish with the three colours of the Italian flag and three deliciously different tastes.

Prepare chicken broth. Heat broth in a medium saucepan. Melt 3 Tbsp butter in a large sauce pan. When butter foams, add onion, saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has been evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed.

Continue cooking and stirring rice, adding broth a little at a time over a period of 10 minutes. Divide rice into 3 equal portions. Put 1 portion of rice into each of 2 small saucepans, and leaving third portion in original pan. Add parsley and basil to 1 pan, tomato paste to another pan, and nothing to the third pan. Continue cooking and stirring rice, adding more broth to each pan when needed. After 5 to 10 minutes when rice is tender but firm to the bite, add 1 Tbsp butter and ⅓ cup Parmesan cheese to each pan. Mix to blend. Season with salt. Arrange rice in a large warm serving dish with white rice in the middle and red and green rice on each side. Serve immediately with additional Parmesan cheese.

Makes 6 to 8 servings.

Northern Italian Cooking by Biba Caggiano From the recipe collection of Fred Towner Source: Biba Caggiano Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By FRED TOWNER On 10-17-94

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