If ever there was a pretty picture, it was this. That's G junior and friends enjoying plates of fine risotto in Venice. Risotto is the Italian answer to pulao. While it may not be as popular as the conventional pasta and pizza, I believe it's just as delicious. It's traditionally made with short-grained rounded rice.
I just had to look up the Internet and see if Rachel Ray had any easy recipes and found one that seems simple enough:
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
1 cup arborio rice
1 1/2 cups chicken broth
1 teaspoon grated lemon zest
1/2 cup grated Parmesan cheese
Salt
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
1 cup arborio rice
1 1/2 cups chicken broth
1 teaspoon grated lemon zest
1/2 cup grated Parmesan cheese
Salt
Method:
1. In a large skillet, heat the olive oil and butter over medium heat; add the onion and cook, stirring occasionally, until the onion is translucent. 2. Add the rice and cook, stirring continuously for a few minutes, until the grains are glistening. Increase the heat to high and add the broth and 1 cup of boiling water. Bring the rice to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is al dente, 15 to 20 minutes. Remove the risotto from the heat, stir in the lemon zest and Parmesan and season with salt.
1. In a large skillet, heat the olive oil and butter over medium heat; add the onion and cook, stirring occasionally, until the onion is translucent. 2. Add the rice and cook, stirring continuously for a few minutes, until the grains are glistening. Increase the heat to high and add the broth and 1 cup of boiling water. Bring the rice to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is al dente, 15 to 20 minutes. Remove the risotto from the heat, stir in the lemon zest and Parmesan and season with salt.
This is definatelty on my "Must Try" list.
