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Risotto

Chef.Foodie's picture
Ingredients
  Olive oil 6 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Short grain italian rice 1 1⁄2 Cup (24 tbs) (Raw)
  Dry vermouth 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Basil 1⁄2 Teaspoon
  Canned chicken broth 36 Ounce (4 1/2 Cups)
  Canned artichoke hearts 12 Ounce, drained (2 Jars, 6 Ounce Each)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 1 Tablespoon
Directions

1. Heat oil in 5-quart Dutch Oven over medium heat; saute onions until translucent; add rice; toss in oil until grains turn white; add vermouth; continue cooking, tossing frequently, until most of liquid is gone.
2. Add garlic, basil, 1 1/2 cups broth; cover; continue to cook; stir occasionally; as liquid is absorbed, add more broth (1 1/2. cups at a time) until all liquid is absorbed, rice is tender but not mushy (takes 30-40 minutes).
3. Add artichoke hearts, Parmesan; toss; sprinkle parsley over top. Makes 6 servings

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Rice
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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