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01-13 Basic Risotto

Basic Risotto
Bring to simmer in saucepan:
4 c chicken broth
While waiting, in another pan melt:
2T unsalted butter
Add to saute in butter:
3/4 c finely chopped onion
Then add
1 1/2 c Arborio rice
Stir to coat with the butter. Add:
1/2 c white cooking wine
Simmer until wine has evaporated, about 3 min.
Now add 1/2 c of broth at a time, stir until almost completely absorbed, about 2 min each scoop.
Repeat, stirring constantly, until all broth has been absorbed - about 20 min.
Remove from heat to stir in
1/2 c Parmesan cheese, shredded
1/2 t salt
1/4 t pepper
1/2 c petits pois, thawed

If you want to make it a main dish, add
1 handful or thinly sliced ham strips or cooked, cubed chicken, etc.
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