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Side Dish
Italian
6 - 8 servings
5 minutes
1 hour
1 package risotto (mushroom-flavored rice)
1 can chicken broth (14 1/2 ounces)
3 cups water
2 tablespoons butter or vegetable oil
1/2 cups Parmesan cheese, freshly grated
In a medium pot, bring broth and water to a simmer.
In a heavy bottomed pan, over medium heat, melt 2 tbsp. butter.
Add risotto and the contents of the seasoning packet. Mix and saute for 1 minute.
Add 1/2 cup or ladleful of the hot broth to the rice and stir until the broth is absorbed.
Repeat this process using one ladleful at a time. Cook for 25 minutes, stirring frequently.
Do not let the rice dry out and stick to the pan.
Before adding the last ladleful of broth, add the 1/2 cup of freshly grated Parmesan cheese to the rice and mix well.
Add the remaining broth and stir and cook for another 5 minutes.
The risotto should be a creamy texture when done.
