*  Exported from  MasterCook  *
 
                             RISOTTO WITH MINT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Chicken stock
    5       tb           Unsalted butter
    1                    Onion -- finely chopped
    2       c            Arborio rice
    1       c            Dry white wine
      1/3   c            Fresh mint leaves -- loosely
                         -packed
    1       c            Parmigiano -- freshly grated
                         Salt -- to taste
 
   Recipe by: Modern Italian Cooking
   Heat stock in a medium-size saucepan and keep warm
   over very low heat.
   
   Melt 4 Tablespoons of the butter in a large saucepan.
   When the butter foams, add the onion.  Saute over
   medium heat until the onion is pale yellow.  Add the
   rice.  Cook for 1 to 2 minutes, or just enough to coat
   the rice with the butter and onion.  Stir in the wine.
   Cook, stirring constantly, until the wine has
   evaporated.  Add a few laddles of broth, just enough
   to barely cover the rice.  Cook over medium heat,
   until the broth has been absorbed.  Continue cooking
   and stirring the rice in this manner, adding the broth
   a bit at a time, until the rice is done, 15 to 20
   minutes.  During the last 2 or 3 minutes of cooking,
   chop the mint very fine and add to the rice with the
   remaining tablespoon of butter and 1/3 cup of the
   parmigiano. Taste for seasoning and doneness.  The
   rice should be tender but still firm to the bite.  At
   this point, the rice should have a creamy, moist
   consistancy.  Serve immediately with the remaining
   parmigiano.
  
 
 
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