Recipe - Risotto

1 Part arborio rice
3 Parts hot liquid
Whatever you like to use for
Sauteing

Saute the rice over a medium to high heat until translucent. Add one half a
cup or so of the stock and stir. Reduce heat to somewhere between medium
and low. The stock will absorb into the rice. When absorbed, add another
half cup or so of stock and continue stirring. keep stirring and adding
stock. The whole process takes twenty to thirty minutes.

I usually throw in a cup of frozen veggies when the rice is almost done
(corn and peas are good) for texture. My boss adds mushrooms. Also good.
(If you eat dairy, a little bit of high quality parm or romano sprinkled on
before serving is really good but not a necessity.)

Posted by "Lisa E. Loewy" lloewy@fdic.gov to the Fatfree Digest [Volume
14 Issue 10] Jan. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip