RISOTTO

Risotto is a rice dish that requires constant attention & stirring, not to mention about a half hour of your dedicated time, but it is just SO delicious, especially when served with salmon & veggies such as asparagus. Mmmm!! Just be sure to have everything ready before you start cooking so your food doesn't burn or scorch.

1 Tbsp olive oil

1/4 cup onion

2 tsp chopped garlic

2 tsp chopped fresh thyme

Dash each of salt & pepper

1 cup arborio rice

1/2 cup white wine

4 cups chicken or vegetable broth

1/4 cup Parmigiano-Reggiano cheese

Optional:

sundried tomatoes, diced black olives, quartered asparagus

In Dutch oven, over medium-high heat, heat oil; add onions, saute until softened; add garlic & thyme; stir.

Add arborio rice, cook until rice turns clear (do not let start to brown; reduce heat if browning.)

Pour in wine; cook, stirring until liquid is evaporated.

Reduce heat to medium-low and add chicken stock, 1 cup at a time, stirring, until the liquid is evaporated, for 30-40 minutes or until rice is tender but firm.

Stir cheese into risotto until melted.

Gently stir in optional cooked vegetables.

Season with pepper to taste.

Serves 4-6

This is my (Wilma's) own combination of several recipes