Recipe - Risotto With Mint

6 cup Chicken stock
5 tablespoon Unsalted butter
1 Onion; finely chopped
2 cup Arborio rice
1 cup Dry white wine
1/3 cup Fresh mint leaves; loosely
packed
1 cup Parmigiano; freshly grated
Salt; to taste

Recipe by: Modern Italian Cooking Heat stock in a mediumsize saucepan and
keep warm over very low heat.

Melt 4 Tablespoons of the butter in a large saucepan. When the butter
foams, add the onion. Saute over medium heat until the onion is pale
yellow. Add the rice. Cook for 1 to 2 minutes, or just enough to coat the
rice with the butter and onion. Stir in the wine. Cook, stirring
constantly, until the wine has evaporated. Add a few laddles of broth, just
enough to barely cover the rice. Cook over medium heat, until the broth has
been absorbed. Continue cooking and stirring the rice in this manner,
adding the broth a bit at a time, until the rice is done, 15 to 20 minutes.
During the last 2 or 3 minutes of cooking, chop the mint very fine and add
to the rice with the remaining tablespoon of butter and 1/3 cup of the
parmigiano. Taste for seasoning and doneness. The rice should be tender
but still firm to the bite. At this point, the rice should have a creamy,
moist consistancy. Serve immediately with the remaining parmigiano.

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