Monday - October 2, 2017 1:38 pm

Risotto

Written by
Rate this item
(0 votes)

Use long grain rice.

Saute:

1 chopped onion in oil and butter until transparent.

Add: 6 TBSP tomato paste

1/2 cup water, stir to blend

Add:

1 cup rice cook 1 minute

Add:

chicken stock 2 cups at a time. Cook till stock evaporates and repeat. Season with salt and pepper, cook until rice is soft, approxamately 40 minutes. Stir in 1/2 cup Parmesan.

Rich stock:

1 can each cream of chicken and cream of mushroom soup

2 cans water.

If you have chicken giblets, or small parts, cook them in water, covered until tender. Chop and add them to rice with broth.

Read 182 times
More in this category: « Gnocchi

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

POPULAR