Total Calories: 510
1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it is just keeping the broth hot. In a wide heavy saucepan, melt 3 tablespoons of the butter with the oil over medium heat. Add the shallots and cook until softened but not browned, about 5 minutes.
2 Add the rice and stir with a wooden spoon until hot, about 2 minutes. Add the wine and cook, stirring, until most of the liquid evaporates.
3 Pour 1/2 cup of the broth over the rice. Cook, stirring, until most of the liquid is absorbed. Continue adding broth about 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking time, add salt and pepper to taste.
4 Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes.
5 Remove the risotto pan from the heat. Stir in the remaining tablespoon of butter and cheese until melted and creamy. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.