Two cheese risotto with olives

4 servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
1½ cup Arborio rice
1 Chicken bouillon cube
2 cups Water
1 cup Dry white wine
½ cup Heavy cream
½ cup Grated Parmesan cheese
1 cup Grated Jack or Muenster cheese
½ cup California ripe olive wedges

Directions

Melt butter in heavy pan with lid, add rice and cook, stirring over medium heat for 4 minutes or until it just begins to brown and gets a toasty smell. Crumble bouillon cube into rice, add water and wine, cover and bring to a boil. Simmer very gently for 13 minutes until al dente (firm-tender bite). Gradually stir in cream, then add cheese and olives a portion at a time, stirring all the while until melted and hot. Stir in more water at the end if needed. Risotto should be very creamy and rich and a little thicker than soup. Serve in wide soup bowls with crusty bread and a crisp green salad.

Cooking time: 25 minutes.

Total preparation time: 30 minutes.

Submitted By MICHAEL ORCHEKOWSKI On 10-30-94

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