Yield: 4 servings
|\N \N||Canola oil|
|2 \N||Finely diced yellow onions|
|1 tablespoon||Minced garlic|
|1 pounds||Arborio rice|
|½ cup||White wine|
|32 ounces||Hot vegetable stock; (32 to 48)|
|\N \N||Salt and black pepper to taste|
In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.
Yield: 4 servings for both the following recipes Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Per serving: 423 Calories; 0g Fat (0% calories from fat); 8g Protein; 89g Carbohydrate; 0mg Cholesterol; 22mg Sodium NOTES : Ming Tsai
Recipe by: East Meets West
Posted to EAT-LF Digest by BGL <cyberfun@...> on Mar 8, 1999, converted by MM_Buster v2.0l.