Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \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.