Risotto

Recipe from

Southern Living

Ingredients

1/2 cup butter or margarine
1 medium onion, chopped
2 1/4 cups uncooked Arborio rice
2 garlic cloves, chopped
2 cups dry white wine*
2 bay leaves
5 1/2 cups hot chicken broth, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce

Preparation

Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to 7 minutes or until tender.

Stir in rice and garlic; sauté 2 minutes. Reduce heat to medium; add wine and bay leaves. Cook 5 minutes or until liquid is reduced by half.

Add 1 cup chicken broth, salt, pepper, and hot sauce; cook, stirring often, until liquid is absorbed.

Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 45 minutes.) Remove and discard bay leaves.

* 1 cup chicken broth may be substituted for white wine.

Note:

Chef Jan Birnbaum,

Catahoula Restaurant & Saloon, Calistoga,California,

Southern Living

June 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note