What your best risotto recipe?!
1/4 Cup Butter
3 Tablespoons Olive Oil
1/2 Cup Finely Chopped Onion
1 1/2 Cups Arborio Or Carnaroli Rice
1/2 Cup Dry White Wine
1 Tube Goat's Cheese (4oz) Coarsely Chopped, Plus 4 Slices For Serving
1/4 Cup Coarsely Chopped Sun-Dried Tomatoes (Ones Covered In Oil)
2 Cups Washed, Chopped Arugula Lettuce
1/2 Cup Grated Parmesan Cheese
2 Tablespoons Butter
Salt & Pepper
Heat the broth in a pot on the stove, and keep warm on low heat. In a heavy pot, heat the 1/4 cup of butter with the olive oil. Add the chopped onion, and cook until it is translucent. Add the rice and stir it well to coat with the onion mixture. Add the wine and cook, stirring constantly until it is absorbed. Begin adding the warm broth by the ladleful, stirring until it is absorbed. Continue cooking the rice in this manner for about 20 minutes. At that time, stir in the goat's cheese or you can add swizz cheese works just as great..., arugula and tomatoes.
Answers: 6 Cups Chicken Broth
1/4 Cup Butter
3 Tablespoons Olive Oil
1/2 Cup Finely Chopped Onion
1 1/2 Cups Arborio Or Carnaroli Rice
1/2 Cup Dry White Wine
1 Tube Goat's Cheese (4oz) Coarsely Chopped, Plus 4 Slices For Serving
1/4 Cup Coarsely Chopped Sun-Dried Tomatoes (Ones Covered In Oil)
2 Cups Washed, Chopped Arugula Lettuce
1/2 Cup Grated Parmesan Cheese
2 Tablespoons Butter
Salt & Pepper
Heat the broth in a pot on the stove, and keep warm on low heat. In a heavy pot, heat the 1/4 cup of butter with the olive oil. Add the chopped onion, and cook until it is translucent. Add the rice and stir it well to coat with the onion mixture. Add the wine and cook, stirring constantly until it is absorbed. Begin adding the warm broth by the ladleful, stirring until it is absorbed. Continue cooking the rice in this manner for about 20 minutes. At that time, stir in the goat's cheese or you can add swizz cheese works just as great..., arugula and tomatoes.
INGREDIENTS
2 tablespoons butter
2 cloves chopped fresh garlic
2 cups sliced chanterelle mushrooms
2 tablespoons butter
2 cups Arborio rice
5 cups vegetable broth
2 cups freshly grated Parmesan cheese
salt
freshly ground black pepper
DIRECTIONS
In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook and stir the garlic and mushrooms in the melted butter for three minutes, being sure to brown the mushrooms little. Set aside.
Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth. Stir in the mushroom mixture and heat through, about 1 minute. Stir in cheese, and season with salt and pepper to taste.
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