MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Risotto for Chemo Patients
 Categories: Poultry, Rice, Vegetables, Cheese, Wine
      Yield: 2 Servings

      3 c  Chicken broth
    1/2 c  Dry white wine
      1 c  Arborio rice; uncooked
      1 md Onion; peeled; diced fine
      2 tb Olive oil
      2 tb Butter
    1/4 c  Parmesan cheese; grated
           Salt & pepper

  Creamy rice dish--comforting and delicious

  Put the chicken or vegetable broth into a pot and heat on the stove
  until boiling, then reduce to a simmer.

  In a heavy-bottomed saucepan, add olive oil and 1 tb butter,
  heating until butter foams. Add onions and saute over medium heat
  until translucent but not brown. Add rice, stirring to coat grains
  with oil. Cook, stirring with a wooden spoon until the rice turns
  translucent. A metal spoon might break up the rice grains too much.
  Reduce heat to low.

  Add the white wine, and continue to stir until the wine is
  absorbed. Add the hot chicken stock, 1/2 cup at a time. Stir,
  allowing each 1/2 cup stock to be absorbed by the rice before the
  next one is added. This part of the process can take 15 to
  20 minutes.

  After all the liquid has been added, and the risotto has become
  creamy (it should be chewy but fully cooked), remove pan from heat.
  Add remaining tablespoon butter and Parmesan cheese, then salt and
  pepper to taste.

  Serve immediately.

  Variations:

  Add a handful of thawed frozen peas during the last 5 minutes of
  cooking. Sauté mushrooms with onions. Top the dish with sliced
  poached chicken. Add fresh herbs at the end like chives, parsley,
  dill, chervil, tarragon, and basil + a little lemon zest.

  Recipe FROM: http://www.squidoo.com

  Uncle Dirty Dave's Archives

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