Basic Risotto

Recipe Ingredients

1		Chicken stock, heated
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Finely-minced onions
1/2 lb	227g / 8oz	Arborio rice
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Heavy cream
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Chopped parsley
1/4 cup	36g / 1.3oz	Grated Parmesan cheese - plus extra for garnish
		Truffle oil - for drizzling

Recipe Instructions

Heat chicken broth to simmering in a small saucepan and leave on very low heat. In a heavy-based, wide saucepan heat olive oil, add onions and cook until golden over medium heat. Add rice and stir to coat each and every grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden spoon to mix . Allow this liquid to be absorbed, then add 1/2 cup stock, stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring after each addition. Continue until rice begins to soften. Last addition of stock should just absorb into rice, leaving it slightly tight. Stirring quickly with a wooden spoon, add butter and cream. Risotto will become very creamy. Stir in herbs and cheese. Remove from heat and adjust seasoning to taste. Serve topped with freshly-grated cheese and drizzle with truffle oil, if using.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-075 broadcast 11-11-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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