*  Exported from  MasterCook  *

                     Fresh Herb and Parmesan Risotto

Recipe By     : Fort Worth Star Telegram  (Willams-Sonoma Collections's )
Serving Size  : 6    Preparation Time :0:30
Categories    : Rice                             Sausages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      c             Chicken or vegetable stock
   3      tb            Olive oil
     1/2  lg            Onion -- chopped
   1 1/2  c             Arborio rice
     1/2  c             Dry white wine
     3/4  c             Parmesan cheese -- grated
   1      c             Mixed fresh herbs --
                        - finely chopped *
     1/2  c             Roasted red peppers -- chopped
                        Salt and pepper -- to taste

In a small saucepan over high heat, bring the stock to a simmer.
Reduce the heat to low and keep the liquid hot.

In a heavy medium saucepan overmedium-low heat, heat the olive oil
and saute the onion, stirring frequently, until it is translucent,
about 8 minutes. To the onion, add rice and stir until a white spot
appears in the center of the grains, about 1 minute. Add wine and
stir until it is absorbed, about 2 minutes. Add 3/4 cup of the stock,
adjust the heat to simmer, if needed, so that the liquid bubbles and
is absorbed slowly. Stir until liquid is absorbed. Continue cooking,
adding the liquid 3/4 cup at a time and stirring almost constantly,
until the rice starts to soften, about 10 minutes. Continue cooking,
adding stock 1/2 cup at a time and stirring almost constantly, until
the rice is just tender but slightly firm in the center and the
mixture is creamy, about 10 minutes longer. Add the 3/4 cup Parmesan
cheese, herbs, roasted peppers, salt, and pepper to taste. Stir to
blend.

* Mixed herbs of your choice, such as: basil, arugula, chives,
parsley, oregano, etc.


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