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Risotto Cooking

Risotto CookingHeat 3 cups of vegetable stock to a boil. Turn heat down to a simmer and keep on low heat.











Risotto CookingMelt 1 tablespoon butter in a sauté pan and sauté rice until translucent, about 1 minute.











Risotto CookingAdd 1 ladle of broth and stir until liquid is absorbed.











Risotto CookingKeep adding broth one ladle at a time and stir occasionally until rice is tender and ‘al dente’ (has a slight bite to it).










Risotto CookingAdd ½ cup parmesan cheese and remove from heat.











Risotto CookingCover and allow to stand 5 minutes. Serve hot.