Risotto from southern living

12 servings

Ingredients

Quantity Ingredient
⅓ cup Olive oil
¼ cup Butter or margarine
1 large Onion, chopped
4 cups Aborio rice (short-grain), uncooked
1 cup Dry white wine
2 pounds Roma tomatoes, peeled, seeded and chopped
8 cups Chicken broth, heated
2½ tablespoon Gremolata

Directions

1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion;

cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat

well. Stir in wine and cook until wine is absorbed. Stir in tomatoes;

cook, stirring constantly 2 minutes. Reduce heat to medium low.

2. Add about 1 cup hot chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure using remaining chicken broth, 1 cup at a time, stirring constantly, allowing liquid to be absorbed

after each addition. (This process will take about an hour.) 3. Stir gremolata into rice mixture.

Gremolata:

---------

6 cloves garlic, minced

½ cup finely chopped fresh flat-leaf parsley ¼ cup grated lemon rind

Combine all ingredients in a small bowl. Yield: ⅓ cup Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26, 1995

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