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See Also: Rice
Risotto with Fontina
2 tablespoons unsalted butter
In a glass microwave safe dish, combine butter, oil, and onion. Microwave on high for 3 minutes. Add the rice and salt and stir to coat all of the kernels with the mixture. Add the broth and wine. Cover. Microwave on high for 5 minutes, then on half power for 10 minutes. Open and gently stir. Cover and microwave another 2-3 minutes on half power, or until rice is done and most of the liquid has been absorbed. Gently stir in the cheese, allowing it to melt, and then toss in the parsley and serve.
Recipe created 1997-06-16.