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  Classic Risotto
   Pasta
   Williams-Sonoma Risotto
   5/4/2008
Ingredients:
6 cups (48fl oz) chicken or vegetable stock
2 T unsalted butter
1 yellow onion, chopped
2 1/2 cups Arborio rice
2/3 cups (5 fl oz) dry white wine
1 3/4 cups (7 oz) grated Parmesan cheese
salt & ground pepper to taste
Instructions:
Pour the stock or broth into a saucepan & bring to a simmer. Adjust the heat to keep the liquid hot.

In a large, heavy saucepan over low heat, melt the butter. Add the onion & saute until translucent, about 8 minutes. Add the rice & stir until white spots appear in the center of the grains, about 1 min. Add the wine & stir until absorbed, about 2 min.

Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, & cook, stirring constantly, until the liquid is absorbed, about 2 min. Continue adding the stock, one ladleful at a time & stirring constantly, until the rice is just tender but slightly firm in the center & the mixture is creamy, about 20-25 min longer.

Add the cheese & seson with salt & pepper. Stir to mix well.

Spoon into warmed shallow bowls or onto plates, or arrange on a warmed platter & sesrve at once.

Makes 6 cups.

If the liquid has been used up & the rice is still firm, add hot water & cook a little longer, until the rice is done to your taste.
Nearly constant stirring is important.
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