
Shelly's Recipe
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RISOTTO BIANCO
Category: Rice/Risotto
2 tbsp olive oil
1/4 cup finely chopped shallots
2 cloves garlic, finely chopped
1 cup Arborio rice
1/3 cup dry white wine
3 1/2 - 4 cups chicken broth, heated
2 tbsp finely chopped fresh parsley
Your favorite toppings*
Heat olive oil in a medium saucepan over medium heat and cook shallots, stirring occasionally, until tender, about 2 minutes. Stir in garlic and cook for 30 seconds. Add rice and stir to coat. Add wine and simmer for 2 minutes.
Reduce heat and stir in 1/2 cup chicken broth, stirring constantly, 2 minutes, or until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until broth is absorbed and rice is just tender. Stir in parsley and season with salt and pepper. Serve with a selection of your favorite toppings. *Toppings: Baby peas, grated parmesan, crumbled gorgonzola, sautéed mushrooms, chopped fresh or sun dried tomatoes, crumbled bacon, pesto or chopped fresh herbs. Serves 4
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