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  Basic Risotto
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 149
Ingredients:
4 tbsp Butter
4 tbsp Olive oil
1 cup Onion, yellow minced
2 cup Rice, Arborio
6 cup Chicken broth, homemade pref
4 tsp Salt
2 dash Pepper
Parmesan cheese freshly grated
Instructions:
Heat butter and oil in 14"X11"x2" dish or large casserole dish,
uncovered at High for 2 minutes. Add onions and stir to coat. Cook,
uncovered at high for 4 minutes. Add rice and stir to coat. Cook,
uncovered for 4 minutes more. Stir in broth (homemade is best; it has
the best flavour). Cook, uncovered for 12 minutes more. Remove from
oven. Let stand uncovered for 5 minutes, to let rice absorb remaining
liquid, stirring several times. Stir in salt, pepper and Parmesan if
desired.

**Arborio rice is the best rice for Risotto. It is a short grained
Italian rice; available in grocery stores in cities with large
Italian populations, Italian food shops and gourmet food stores.
Using North American rice will not produce the right creamy texture.
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