Risotto

• 3 c. low salt chicken broth
• 1 medium onion, chopped
• 6 Tbsp. extra virgin flavorful olive oil
• 1 1/3 c. raw Italian Arborio rice
• 1/3 c. grated Parmesan cheese
• 1/4 tsp. black pepper

1. In a medium pan, heat chicken broth to a simmer over medium heat.
2. While broth is heating, saute onion in oil for 3 or 5 minutes until soft.
3. Add rice and stir to coat with oil.
4. Add 1/2 cup broth and stir with a wooden spoon until the broth has been absorbed.
5. Continue this pattern with rest of broth, adding it 1/2 cup at a time and stirring until it is absorbed by the rice.
6. When you have used all the broth, test the rice to see if it is still too chewy.
7. If so, add more hot broth or hot water until it reaches the desired consistency.
8. Remove from heat and stir in cheese and black pepper.

chicken broth, onion, extra virgin flavorful olive oil, italian arborio rice, parmesan cheese, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890021 (may not work)