Risotto Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Web dorothymcnett.com

See Also: Cooking Club · Rice · Vegetable Dishes


From Dorothy McNett's recipes at www.dorothymcnett.com. This is a wonderful way to prepare fabulous risotto, quickly and easily.

3 tablespoons butter or olive oil
3-4 garlic cloves, minced
1 small onion, finely chopped
1/4 teaspoon crushed saffron threads, or 1/8 teaspoon powdered saffron
2 cups good quality chicken or vegetable stock
1 cup carnaroli or arborio rice
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

In a 2 quart glass or ceramic batter bowl or casserole dish, combine the butter, garlic, and onion. Cook in microwave 3 minutes. Set aside. In glass measuring cup, heat the broth on high for 2 minutes, and then combine the hot broth and the rice with the onion mixture along with the saffron. Cover with a glass or ceramic lid or plate. Cook for 5 minutes, then on medium (power level 5) for 8-12 minutes, or until the rice swells and almost all the liquid is absorbed. Stir in the cheese, and allow to stand, covered, for about 5 minutes before serving.

Recipe created 1996-03-19.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.