Risotto

Risotto is a creamy delicacy made with white rice. If you like to stir, you’ll like preparing this dish.

2 to 2½ 15-oz. cans chicken broth
4 tbsp. butter
2 tbsp. vegetable oil
2 tbsp. minced onion
1½ c. white rice, uncooked*
²/₃ c. grated Parmesan cheese

1. Heat broth until simmering.
2. In a heavy saucepan, heat 2 tbsp. butter with the oil. Sauté onion in butter and oil until golden.
3. Add rice and stir until well coated. Sauté rice briefly, then add ½ c. of the simmering broth. Cook over medium heat, stirring constantly, until rice absorbs liquid. Then add another ½ c. broth. Continue cooking and stirring, adding another ½ c. broth each time rice dries out. (This will take about 30 minutes. When finished, rice will be creamy and tender, yet firm.)
4. When rice is almost done, add grated cheese and remaining butter. If needed, season with a little salt. Serve immediately. Pass more grated Parmesan cheese at the table.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 6

*Arborio rice, a polished short-grain Italian rice, is the best kind to use for risotto because of its creamy texture when cooked. Most Italian groceries and some supermarkets carry Arborio rice. But if you can’t find it, you can substitute another white, short-grain variety.