Recipe - Fresh Herb And Parmesan Risotto

5 cup Chicken or vegetable stock
3 tablespoon Olive oil
One half lg Onion; chopped
1 One half cup Arborio rice
One half cup Dry white wine
Three fourths cup Parmesan cheese; grated
1 cup Mixed fresh herbs*; finely
Chopped
One half cup Roasted red peppers; chopped
Salt and pepper; to taste

In a small saucepan over high heat, bring the stock to a simmer. Reduce the
heat to low and keep the liquid hot. In a heavy medium saucepan over
mediumlow heat, heat the olive oil and sauté the onion, stirring
frequently, until it is translucent, about 8 minutes. To the onion, add
rice and stir until a white spot appears in the center of the grains, about
1 minute. Add wine and stir until it is absorbed, about 2 minutes. Add 3/4
cup of the stock, adjust the heat to simmer, if needed, so that the liquid
bubbles and is absorbed slowly. Stir until liquid is absorbed. Continue
cooking, adding the liquid Three fourths cup at a time and stirring almost
constantly, until the rice starts to soften, about 10 minutes. Continue
cooking, adding stock One half cup at a time and stirring almost constantly,
until the rice is just tender but slightly firm in the center and the
mixture is creamy, about 10 minutes longer. Add the Three fourths cup Parmesan
cheese, herbs, roasted peppers, and salt and pepper to taste. Stir to
blend.

*Mixed herbs of your choice, such as: basil, arugula, chives, parsley,
oregano, etc.

Recipe by: Fort Worth Star Telegram (WillamsSonoma Collections's )

Posted to TNT Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net
(Jack Dickson) on Sep 18, 1997