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Risotto |
The cooking method is what makes this “risotto”.
The grain is a short grain white rice, usually recommended is Italian
Arborio Rice.
Slowly adding liquid while cooking and stirring causes the rice
to release starch and form a satiny sauce. There are a lot of variations
possible. You might want to try adding dried mushrooms, semi reconstituted,
rinsed and added about half way through the process. This whole
thing takes about 15 - 20 minutes, but you have to stay at the stove
stirring the whole time.
1 cup Arborio Rice
1 can Campbell’s chicken broth
1/2 cup white wine
Additional water to equal 3 cups liquid
1/2 cup grated Parmesan cheese
2 chopped green onions
Sauté rice in a little butter on medium-high until bubbly,
then reduce heat to about medium and slowly start adding liquid.
Then as it is absorbed, add more and so on, until all liquid has
been added. Check to see that the rice is tender, if not add a little
more water and continue stirring until tender.
Remove from heat, stir in cheese and chopped green onions.
-Kate
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