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Title: Risotto With Parmigiano Reggiano
Yield: 1

Ingredients

      2 tb olive oil or butter 25 ml
      2    cloves garlic; finely
           -chopped 2
      1    onion; chopped 1
      2 c  short grain rice;
           -(preferably arborio)
      1    ; 500 ml
      6 c  chicken stock; (more or
           -less), hot
      1    ; 1.5 ml
      1 ts salt or more to taste 5 ml
    1/2 ts freshly ground black pepper
           -2 ml
      2 tb butter - optional 25 ml
    1/2 c  grated parmesan; (preferably
      1    ; parmigiano
      1    ; reggiano) 125 ml
      1    garnish
      1    chives
      1    thin curls; (slices) of
      1    ; parmigiano

Instructions

Heat butter or oil in a large wide saucepan. Add garlic and onions. Cook
until the onions and garlic are very tender. Add the rice. Stir to coat
grains of rice well with the onions. (This can be done ahead.)

Have chicken stock hot in a saucepan on the stove beside the rice. Add
chicken stock, a ladle full at a time, and cook over medium or medium high
heat, until each batch of stock evaporates or is absorbed, before you add
the next ladle full of stock. Stir almost constantly. This should take
about 15 minutes until the rice is just barely tender.

If rice is tender, but not all the stock is used don't worry. Probably
the heat was a bit too low. Start eating! If all stock is used but the
rice is not yet tender, just keep adding boiling water until rice is
cooked. Probably the heat was a bit too high.

When rice is tender but still a bit chewy, stir in cheese and butter if
you are using them. Taste and adjust seasoning if necessary. Spoon
risotto into warmed wide serving bowls or plates.

Place a "tree" of chives in the centre of each. Sprinkle with cheese
curls. Serve immediately.

Converted by MC_Buster.

NOTES : A simple and delicious way to prepare this classic Northern
Italian rice dish! Arborio rice can be found in Italian or
specialty food stores. Yields 6 to 8 servings.

Converted by MM_Buster v2.0l.

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