Risotto
Serving size: 6
Calories per serving: 1,100
8 cups chicken broth, low sodium
3 tablespoons olive oil, divided
1 onion, diced, divided
2 garlic cloves, minced, divided
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh italian parsley, chopped
2 tablespoons butter
salt and pepper
2 cups arborio rice
1/2 cup dry white wine
1/2 cup fresh parmesan cheese, grated
fresh italian parsley, for garnish
Directions:
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Coat a saucepan with remaining 2 tablespoons of oil. Saute the onion and garlic cloves. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in Parmesan cheese, cook briefly until melted. Top with chopped parsley before serving.
Coat a saucepan with remaining 2 tablespoons of oil. Saute the onion and garlic cloves. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in Parmesan cheese, cook briefly until melted. Top with chopped parsley before serving.
Recipe formatted with the Cook'n Grocery List Software from DVO Enterprises.
