*  Exported from  MasterCook  *
 
                      Fresh Herb and Parmesan Risotto
 
 Recipe By     : Fort Worth Star Telegram  (Willams-Sonoma Collections’s )
 Serving Size  : 6    Preparation Time :0:30
 Categories    : To Post                          Sausages
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cups          chicken or vegetable stock
    3      tablespoons   olive oil
      1/2  large         onion -- chopped
    1 1/2  cups          arborio rice
      1/2  cup           dry white wine
      3/4  cup           Parmesan cheese -- grated
    1      cup           mixed fresh herbs* -- finely  Chopped
      1/2  cup           roasted red peppers -- chopped
                         salt and pepper -- to taste
 
 In a small saucepan over high heat, bring the stock to a simmer.
 Reduce the heat to low and keep the liquid hot.
 In a heavy medium saucepan overmedium-low heat, heat the olive oil and sauté the
  onion, stirring frequently, until it is translucent,
 about 8 minutes.
 To the onion, add rice and stir until a white spot appears in the center of the
  grains, about 1 minute.
 Add wine and stir until it is absorbed, about 2 minutes.
 Add 3/4 cup of the stock, adjust the heat to simmer, if needed, so that the liq
 uid bubbles and is absorbed slowly.
 Stir until liquid is absorbed.
 Continue cooking, adding the liquid 3/4 cup at a time and stirring almost const
 antly, until the rice starts to soften, about 10 minutes.
 Continue cooking, adding stock 1/2 cup at a time and stirring almost constantly
 , until the rice is just tender but slightly firm in the center and the mixture
  is creamy, about 10 minutes longer.
 Add the 3/4 cup Parmesan cheese, herbs, roasted peppers, and salt and
 pepper to taste.  Stir to blend.
 
 *Mixed herbs of your choice, such as:  basil, arugula, chives, parsley,
 oregano, etc.
 
 
 
                    - - - - - - - - - - - - - - - - - -