Classic Risotto
Melissa
ingredients
- 1 Can (14 1/2 oz) Chicken broth
- 2 Cups water
- 1/4 Cup butter
- 1 Small onion, chopped
- 1 Cove garlic, finely chopped
- 1 Cup uncooked arborio or long grain rice
- 1/4 cup dry white wine or chicken broth
- 1/4 Cup grated Parmesan cheese
- 1 Tbs finely chopped fresh parsley (optional)
directions
- 1
In 2-quart saucepan, bring broth and water to a boil; set aside.
- 2
In another 2-quart saucepan, melt butter over medium high heat and cook onion and garlic, stirring occasionally, 2 minutes or until onion is tender. Stir in uncooked rice and cool, stirring occasionally, 2 minutes or until rice is golden. Stir in wine and cook 1 minute or until liquid is absorbed. Reduce heat to low and add hot broth mixture 1/2 cup at a time, stirring constantly, until liquid is absorbed and rice is slightly creamy and just tender. Stir in cheese and parsley.
Source: Melissa
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