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Creamy onion and garlic risotto

Contributed By: David, PA | See all of David's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  45 Minutes
  4 Servings
This a basic yet delicious risotto that pairs well with most proteins.
1 1/2 cups Arborio rice
1/4 cup dry white wine
1 medium white onion, chopped coarsely
1 1/2 - 2 cloves garlic, chopped
1/3 cup mascarpone cheese
1/2 cup freshly grated parmesan cheese
1/4 stick butter
Olive oil
4-5 cups simmering chicken stock
Salt & pepper to taste
1. In a sautee pan, heat enough olive oil to barely cover the bottom of the pan. Also add butter.

2. Once the oil and butter are hot, sautee the onions until translucent. Add the garlic and cook a few minutes more, being careful not to burn the garlic.

3. Add the rice and cook for a few minutes until most of the oil and butter has been absorbed, but be sure not to brown the rice at this point.

4. Add the white wine and cook, stirring frequently, until all of the wine has been absorbed. This is important to ensure the final dish doesn't taste overly of the wine.

5. Add the hot chicken stock, 1-2 ladles at a time, while continuing to stir frequently/constantly. Use the classic "risotto method", which calls for adding stock a bit at a time and cooking until most of the liquid has been absorbed by the rice before adding more. This process should take approximately 25-30 minutes for the rice to become tenderly while still having a very slight "bite" to it.

6. Once the rice has cooked through, add the mascarpone and about 2/3 of the parmesan. Stir until the cheeses have fully incorporated into the risotto and a nice creamy texture is acheived.

7. Add salt and pepper to taste. Be sure not to go overboard on the salt, as the parmesan is very salty.

8. Serve with a sprinkling of fresh parmesan on top.

Date Added: 07/23/2012
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Michael Reviewed: 07/25/2012
Great risotto!
Followed the directions exactly and I couldn't be happier. Great recipe!
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