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Risotto


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Member since 2006

Serves | Prep Time | Cook Time 20

Ingredients

4 cups chicken broth
3 tbsp butter
3/4 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup parmesan cheese
salt and pepper


Bring broth to a simmer and keep hot over low heat.


Melt 2 tbsp butter over medium heat. Add the onion and saute until tender but not brown. Add the rice and stire to coat with the butter. Add the wine (if you don't want to use wine, just use broth) and simmer until the wine has almost evaporated. Add 1/2 cup of the broth at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from heat and stir in parmesan cheese, salt, pepper and butter.


Pairs Well With


Notes

A dash of local for every season
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