Posted on Tue, Oct. 07, 2008

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RISOTTO

Italian food lovers get misty-eyed just thinking about risotto, the classic rice preparation. The key to risotto is using arborio rice, a kind of roundish medium-grain rice, which is now widely available in supermarkets and specialty stores. Regular long-grain rice just won't work. Serve risotto with any kind of meat, poultry or fish, or make a meatless entree out of it.

Ingredients

2 tablespoons olive oil

1 cup chopped onion

2 cups arborio rice

6 cups hot chicken broth, divided use

½cup grated Parmesan cheese

Directions

Heat olive oil in medium saucepan. Add onion and saute until soft, about 3 minutes. Add rice and cook, stirring, just until coated with oil.

Heat chicken broth in a separate pan. Add 2 cups chicken broth to rice, stirring once or twice. Let simmer, uncovered, until liquid is just about absorbed or evaporated. Continue adding broth, in 1-cup increments, and occasionally stirring, until rice is tender but not mushy.

Remove from heat and stir in Parmesan.

NOTES: Good chicken broth and Parmesan cheese make a big difference in this dish. Instead of bouillon cubes, which have salt as their main ingredient, look for jars of bouillon base that list chicken as the main ingredient.

Freshly grated Parmesan will have more flavor than the kind that comes already grated, and by no means use the stuff in the green can!

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