Friday, March 8, 2013


Base for all Risotto
1 c chopped onion, scallion or leeks
2 c aborio rice
1 c white wine
butter, hot broth grated cheese

Saute onions in 3 T butter until soft.  Add rice and cook about three minutes.  Add wine.  

When wine is absorbed slowly add broth a ladle at a time stirring constantly.  

Taste and add salt and pepper to taste.  

When the rice if fully cooked add options.  

Finish with up to 8 T butter and more than 3 T grated cheese.

Vegetable broth - roasted eggplant and tomato
Chicken broth - fontina and tomato
Mushroom broth - mushrooms
Add meat or really any other vegetables you have on hand!

Allow about an hour of stirring time to prepare this dish!

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