Risotto With Mint

* Exported from MasterCook *

RISOTTO WITH MINT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Chicken stock
5 tb Unsalted butter
1 Onion -- finely chopped
2 c Arborio rice
1 c Dry white wine
1/3 c Fresh mint leaves -- loosely
-packed
1 c Parmigiano -- freshly grated
Salt -- to taste

Recipe by: Modern Italian Cooking
Heat stock in a medium-size saucepan and keep warm
over very low heat.

Melt 4 Tablespoons of the butter in a large saucepan.
When the butter foams, add the onion. Saute over
medium heat until the onion is pale yellow. Add the
rice. Cook for 1 to 2 minutes, or just enough to coat
the rice with the butter and onion. Stir in the wine.
Cook, stirring constantly, until the wine has
evaporated. Add a few laddles of broth, just enough
to barely cover the rice. Cook over medium heat,
until the broth has been absorbed. Continue cooking
and stirring the rice in this manner, adding the broth
a bit at a time, until the rice is done, 15 to 20
minutes. During the last 2 or 3 minutes of cooking,
chop the mint very fine and add to the rice with the
remaining tablespoon of butter and 1/3 cup of the
parmigiano. Taste for seasoning and doneness. The
rice should be tender but still firm to the bite. At
this point, the rice should have a creamy, moist
consistancy. Serve immediately with the remaining
parmigiano.



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