Recipe - Risotto From Southern Living

1/3 cup Olive oil
One fourth cup Butter or margarine
1 lg Onion, chopped
4 cup Aborio rice (shortgrain),
uncooked
1 cup Dry white wine
2 pound Roma tomatoes, peeled,
seeded and chopped
8 cup Chicken broth, heated
2 One half tablespoon Gremolata

1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion;
cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat
well. Stir in wine and cook until wine is absorbed. Stir in tomatoes;
cook, stirring constantly 2 minutes. Reduce heat to medium low.

2. Add about 1 cup hot chicken broth; cook, stirring constantly, until
liquid is absorbed. Repeat procedure using remaining chicken broth,
1 cup at a time, stirring constantly, allowing liquid to be absorbed
after each addition. (This process will take about an hour.)

3. Stir gremolata into rice mixture.

Gremolata:

6 cloves garlic, minced One half cup finely chopped fresh flatleaf parsley
One fourth cup grated lemon rind

Combine all ingredients in a small bowl. Yield: 1/3 cup

Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26, 1995
Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 154600
~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini