Thought for Food

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 pound arborio rice
• 6 cups chicken stock, hot
• 2 tablespoons butter
• 3 ounces Parmesan cheese, coarsely grated

Directions:

1. Heat the butter and oil in a large, straight−sided saute pan or saucepan.
2. Add the onion, and saute until soft, without browning.
3. Add the rice, and saute for 2 minutes until the rice is well−coated.
4. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry.
5. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente.
6. The rice should be very moist and creamy, but not runny; firm but tender, not crunchy.
7. Remove from heat, and stir in butter and Parmesan cheese.
8. Salt to taste, and serve immediately.

Tags: Cooking, Recipes, Rice, Risotto, Italian

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