Risotto [WF/GF]
This creamy side dish is not as hard as you might think. The trick is to cook over lower heat and add warm broth a little at a time so that the rice creates a warm, creamy sauce.
Ingredients
5 cups vegetable or chicken stock
4 tablespoons butter
1 1/2 cups diced onion
1 1/2 cups arborio rice
1 cup grated parmesan
2 tablespoons chopped fresh Italian parsley
Instructions
Bring broth to a boil in saucepan. Cover and keep warm. In another
saucepan, melt 2 tablespoons butter. Add onion and sauté over low until
tender, about 10 minutes. Add rice and stir one minute. Add 1 1/2 cups broth. Boil gently until broth is absorbed, stirring
frequently. Add another, stirring until almost absorbed. Continue adding broth and cooking for another 25 minutes. Stir in remaining butter and parmesan. Season with salt and pepper. Garnish with parsley and serve.