| Cuisine: Italian | Type: Side Dish | Serves: 4 |
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Source:
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Marcella Hazan |
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Attributes:
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Book |
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Comments:
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Risotto can be used as a starter or accompaniment for virtually any fish, chicken, or meat. Feel free to adulterate with your choice of ingredients. Asparagus spears are particularly good. |
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Serving Suggestions:
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Ingredients:
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5 cups broth (meat or chicken)* 2 tbs. finely chopped shallots or yellow onion 3 tbs. butter 2 tbs. vegetable oil 1-1/2 cups raw Arborio rice 1/2 heaping cup fresh parmesan salt if necessary thin slices of Italian truffles if available * If using canned broth, mix one cup of canned broth with 4 cups of water. |
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Instructions:
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1. Bring the broth to a slow, steady simmer. 2. Put the shallots in a heavy-bottomed casserole with 2 tbs of the butter and all the oil and sauté over medium-high heat until translucent but not browned. 3. Add the rice and stir until it is well coated. Sauté lightly, then add 1/2 cup of the simmering broth. Proceed according to the basic recipe (see Tidbits under risotto), adding 1/2 cup of simmering broth as the rice dries out, and stirring it very frequently to prevent it from sticking. (If you run out of broth, continue with water.) 4. When the rice is about 5 minutes from being done, add all the grated cheese and the remaining tablespoon of butter. Mix well. Taste and correct for salt. Serve immediately, when done, with additional grated cheese on the side, if desired. |
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Related recipes:
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None |
2001-03-10