Two cheese risotto with olives
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 1½ | cup | Arborio rice |
| 1 | Chicken bouillon cube | |
| 2 | cups | Water |
| 1 | cup | Dry white wine |
| ½ | cup | Heavy cream |
| ½ | cup | Grated Parmesan cheese |
| 1 | cup | Grated Jack or Muenster cheese |
| ½ | cup | California ripe olive wedges |
Directions
Melt butter in heavy pan with lid, add rice and cook, stirring over medium heat for 4 minutes or until it just begins to brown and gets a toasty smell. Crumble bouillon cube into rice, add water and wine, cover and bring to a boil. Simmer very gently for 13 minutes until al dente (firm-tender bite). Gradually stir in cream, then add cheese and olives a portion at a time, stirring all the while until melted and hot. Stir in more water at the end if needed. Risotto should be very creamy and rich and a little thicker than soup. Serve in wide soup bowls with crusty bread and a crisp green salad.
Cooking time: 25 minutes.
Total preparation time: 30 minutes.
Submitted By MICHAEL ORCHEKOWSKI On 10-30-94