Classic Risotto

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* Exported from MasterCook *

 

Classic Risotto

 

Recipe By : Los Angeles Times, Jan 3 2002

Serving Size : 2 Preparation Time :0:00

Categories : Rice Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or margarine

2 tablespoons olive oil

1 small onion -- thinly sliced

1 tablespoon chopped fresh parsley

1 cup uncooked arborio rice

or regular long-grain rice

1/2 cup dry white wine or broth

3 cups broth -- warmed

1/2 cup Parmesan cheese

freshly grated or shredded imported

1/4 teaspoon coarsely ground pepper

 

Makes 4 first-course or 2 main-course servings.

 

From " Betty Crocker's Italian Cookbook, " recipes by Antonio Cecconi (IDG

Books Worldwide, 336 pages, $23.95).

 

Heat butter and oil in nonstick 10-inch skillet or 3-quart saucepan over

medium-high heat until butter is melted. Cook onion and parsley in oil

mixture about 5 minutes, stirring frequently, until onion is tender.

 

Stir in rice. Cook, stirring, until edges of kernels are

translucent. Stir in wine. Cook about 3 minutes, stirring constantly,

until wine is absorbed.

 

Reduce heat to medium. Stir in 1 cup of the broth. Cook uncovered about 5

minutes, stirring frequently, until broth is absorbed. Stir in additional

1 cup broth. Cook about 5 minutes, stirring frequently, until broth is

absorbed. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring

frequently, until rice is just tender and mixture is creamy. Stir in

cheese and pepper.

 

Nutrition information per first-course serving: Calories 356, Carbohydrates

40 g, Protein 13 g, Fat 15 g, including sat. fat 5 g, Cholesterol 18 mg,

Sodium 1,036 mg, Calcium 199 mg, Dietary fiber 1 g. Diabetic exchanges per

serving: 2 1/2 bread/ starch exch., 1 medium-fat meat exch., and 2 fat exch.

 

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