This is one of the first recipes I put on this blog when I first started it. Have you ever had risotto? If you haven’t, YOU MUST!! It has to be one of my most favorite foods. It is a little labor-intensive, but man is it worth it! I usually save it for special occasions, or when the hubby requests it. For instance, it made an appearance on Father’s Day. It’s so rich, creamy and perfect. Here’s to remembering old recipes!!
1 T butter
1 small or 1/2 medium onion, minced
3 cloves garlic, minced
1 pound Arborio rice
7 to 8 c chicken broth
1 c heavy cream
2 cups (total) grated Parmesan, Romano, Asiago or Swiss cheese
Salt & Pepper to taste
Chopped chives
Heat oil and butter in large skillet, then add chopped onion and garlic and cook until soft. Dump in 1 pound dry Arborio rice, and stir to coat. Then add the broth, in 1-cup increments, stirring after each addition until liquid is absorbed (add one cup broth, stir until liquid is absorbed, then add another cup, etc.) This takes about 20-30 minutes. Rice is done when it no longer has a hard bite. After all liquid is absorbed, add cream, cheese, salt & pepper, and stir to combine. Stir in chives and serve immediately.
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