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    Classic Creamy Risotto


    Source of Recipe


    Internet

    List of Ingredients




    3 cups water
    2 cups chicken broth
    1/4 cup butter, divided
    1/2 cup chopped onion
    1 cup uncooked U.S. Arborio or medium grain rice
    1/3 cup dry white wine
    1/2 cup heavy cream
    1/4 cup grated Parmesan cheese
    Salt and ground white pepper to taste

    Recipe



    Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

    Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes.

    Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.

    Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

    Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.

    Makes 6 servings

 

 

 


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