Recipe - Basic Risotto

1 qt Chicken stock,; heated
2 tablespoon Olive oil
2 tablespoon Finelyminced onions
One half pound Arborio rice
2 tablespoon Butter
2 tablespoon Heavy cream
1 tablespoon Chopped chives
1 tablespoon Chopped parsley
One fourth cup Grated Parmesan cheese, plus
extra; for garnish
Truffle oil,; for drizzling

Heat chicken broth to simmering in a small saucepan and leave on very low
heat. In a heavy based, wide saucepan heat olive oil, add onions and cook~
until golden over medium heat. Add rice and stir to coat each and every
grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden
spoon to mix. Allow this liquid to be absorbed, then add One half cup stock,
stirring until evaporated. Continue to add broth by One half cupfuls, stirring
after each addition. Continue until rice begins to soften. Last addition of
stock should just absorb into rice, leaving it slightly tight. Stirring
quickly with a wooden spoon, add butter and cream . Risotto will become
very creamy. Stir in herbs and cheese. Remove from heat and adjust
seasoning to taste. Serve topped with freshlygrated cheese and drizzle
with truffle oil, if using.

Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW# EE075

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 09:27:24 0500

From: Meg Antczak meginny@frontiernet.net