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Entree
Italian
2 - 4 servings
5 minutes
20 minutes
1/2 cups Cipolline Onions, peeled and diced
1/2 cup vegetables, diced eg. a combination of asparagus, red bell pepper, and/or zucchini
1/2 cup mushrooms, sliced
2 tablespoons butter or olive oil
1 tablespoon butter
1/2 cups Parmesan cheese, grated
1 package Arborio Rice (6 oz)
In a saucepan, melt 2 tbsp. of butter or olive oil over medium heat. Sauté the onions, vegetables and mushrooms for 5 minutes or until slightly soft.
Stir in 3 cups of the stock, rice and seasoning.
Bring mixture to a boil. Reduce heat to low, cover and continue to cook for approximately 15 minutes (stirring occasionally) or until stock is absorbed. The risotto should be al dente at this point. If it is too moist, simmer for a few minutes longer; if it is too dry, stir in a little additional stock to achieve the desired consistency.
Remove from the heat. Mix remaining 1 tbsp. of butter and all of the cheese. Allow to stand covered for 5 minutes.
