Risotto

Name: Risotto
Ingredients: 2 1/2 cans chicken broth; 2 1/2 cans water; 1/4 c. olive oil; 1 small onion, chopped fine; 1 1/2 c. Arborio rice (must be short grain Italian); 1/2 c. freshly grated Parmesan cheese; 1 Tbsp. butter

7 ingredients

6 steps

Ingredients

2 1/2 cans chicken broth
2 1/2 cans water
1/4 c. olive oil
1 small onion, chopped fine
1 1/2 c. Arborio rice (must be short grain Italian)
1/2 c. freshly grated Parmesan cheese
1 Tbsp. butter

Directions

1

Mix broth and water. Place in pan and simmer on a back burner. Heat oil in large saucepan; add onion and cook until soft.
2

Add rice, stirring, and cook 2 to 3 minutes.
3

Add 1/2 cup broth, cook and stir until rice absorbs water.
4

Continue to add broth 1/2 cup at a time as previous amount is absorbed, stirring constantly. The entire process takes 25 to 30 minutes.
5

Rice should be creamy on outside and slightly chewy inside.
6

Stir in cheese and butter before serving.