4 tbsp butter
4 tbsp olive oil
1 cup onion, yellow minced
2 cup rice, arborio
6 cup chicken broth, homemade pref
4 tsp salt
2 dash pepper
1 parmesan cheese freshly grated
Directions
Heat butter and oil in 14"X11"x2" dish or large casserole dish,
uncovered at High for 2 minutes. Add onions and stir to coat. Cook,
uncovered at high for 4 minutes. Add rice and stir to coat. Cook,
uncovered for 4 minutes more. Stir in broth (homemade is best; it has
the best flavour). Cook, uncovered for 12 minutes more. Remove from
oven. Let stand uncovered for 5 minutes, to let rice absorb remaining
liquid, stirring several times. Stir in salt, pepper and Parmesan if
desired.
**Arborio rice is the best rice for Risotto. It is a short grained
Italian rice; available in grocery stores in cities with large
Italian populations, Italian food shops and gourmet food stores.
Using North American rice will not produce the right creamy texture.
Servings: 6 servings
Basic Risotto Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Rice
The History of Recipes
Written cooking instructions as a concept can be traced back into distant history, certainly as far into history as ancient Egypt, and possibly even further than that. However, sadly, these ancient records were just very basic pictorial instructions for meal preparation.
As we move on, we find some books dating from the 14th Century - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are not about the indian food that we all know today, but rather accounts of the types of food served to the rich and wealthy people of that period. By the time we get to the 1900s, cook books were greatly in demand mostly due to increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Basic Risotto recipe.
