*Mom's Risotto
Organic Large Spanish Onion, ea._THUMBNAIL
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Garlic Bulb, ea._THUMBNAIL
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Organic Valley Unsalted Butter, 16oz._THUMBNAIL
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Pacific Organic Chicken Broth, 32oz_THUMBNAIL
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Grassi Shredded Parmesan, 8oz._THUMBNAIL
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This risotto is wonderful on its own- total comfort food at out home.  To add a bit of variety to this dish you can always mix 1 pound of asparagus, or a 1 cup of butternut squash cubed for additional flavors.  Double the recipe and you have a dinner.    
  • ½ stick unsalted butter 
  • 1 yellow onion chopped  
  • 1 TSP chopped garlic    
  • 1 cup arboria rice 
  • 3 TBS white wine      
  • 26 oz chicken stock                     
  • ½ cup grated parmesan cheese 
Melt butter in a large sauce pan over medium heat.  Add onion and garlic and sauté 5 minutes.  Add arboria rice and stir for 30 seconds.  Add wine, stir 1 minute.  Add chicken stalk and simmer until rice is tender but slightly firm, stirring occasionally.  At 25 minutes, mix in ½ cup grated parmesan cheese.  Season with salt and pepper.  Serve to bowls, grate parmesan cheese directly to risotto and serve.  Serves 6 people.

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