ITALIAN RICE (RISOTTO WITH BAROLO WINE)
Adapted From: Claudia Roden, The Good Food of Italy, Knopf,
1990
Serving Size: 8
Preparation Time: 0:30
Categories:
Amount Measure Ingredient Preparation Method
1 quart Kitchen Basics Chicken Stock
2 cups Arborio rice
1 each onion chopped
4 tablespoons butter
1 1/4 cups red wine Barolo or other
grated parmesan cheese
Bring stock to a boil, then add rice. Simmer gently for 15 minutes, stirring occasionally. In another large saucepan, sautee the onion in 1 Tablespoon butter until soft and tender. Add the rice, pour in the wine a little at a time, and cook, stirring often for 5 to 10 minutes until the rice is tender. Stir in the rest of the butter and let it melt in. Allow guests to top with grated parmesan.