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Risotto with Fontina
From Dorothy McNett's recipes at www.dorothymcnett.com.
2 tablespoons unsalted butter
In a glass or ceramic batter bowl, combine butter, oil, and onion. Cook in 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 with glass or ceramic lid (no plastic!). Cook on high for 5 minutes, then on half power for 10 minutes. Open and gently stir. Cook 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.