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Risotto

Yield 6 servings

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

How to Make It

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

  2. 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.

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

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

  5. * 1 cup chicken broth may be substituted for white wine.