Joan's Risotto!

I have always been a bit intimidated by risotto; so much room for error. BUT if you have a simple recipe, and have all your items measured and chopped, ready to go....it really is very easy!

Ingredients:

1 box chicken broth
1 T butter
1 T olive oil
1 small shallot or small onion minced
1 1/4 c Arborio rice
1/2 c white wine (can substitute with chicken broth)
2 T butter
1/3 c shredded cheese (Brie, Fontina, or Parmesan)
Salt and pepper to taste
1 T chopped parsley

Directions:

Mince shallot, measure out wine, rice, cheese, butter, and get broth into separate pot to get it warmed.

Use non-stick pan, add 1 T butter, olive oil, and shallot. Heat and soften shallot. Add rice to pan to coat in mixture; about 1 minute.

Add wine to rice and shallots; cook till absorbed. Begin to add a ladle of broth at a time; stirring constantly. When broth is absorbed, add another ladle, and repeat each time broth is absorbed; reserving 1-2 ladles of broth. This process takes 20-30 minutes.

When rice is softened, but still has a little bite, add 2 T butter, cheese, and parsley. If risotto has tightened up, add another small ladle of broth; should now have the consistency of a creamy rice pudding.

Serve with steak, chicken, a pork chop; your choice. In this case cheese was added, but this is a great vehicle for adding mushrooms or asparagus, peas.

Have fun and enjoy!

Joan