Fresh Herb and Parmesan Risotto

* Exported from MasterCook *

Fresh Herb and Parmesan Risotto

Recipe By : Fort Worth Star Telegram (Willams-Sonoma Collections's )
Serving Size : 6 Preparation Time :0:30
Categories : To Post Sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups chicken or vegetable stock
3 tablespoons olive oil
1/2 large onion -- chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
3/4 cup Parmesan cheese -- grated
1 cup mixed fresh herbs* -- finely Chopped
1/2 cup roasted red peppers -- chopped
salt and pepper -- to taste

In a small saucepan over high heat, bring the stock to a simmer.
Reduce the heat to low and keep the liquid hot.
In a heavy medium saucepan overmedium-low heat, heat the olive oil and
sauté the
onion, stirring frequently, until it is translucent,
about 8 minutes.
To the onion, add rice and stir until a white spot appears in the center of the
grains, about 1 minute.
Add wine and stir until it is absorbed, about 2 minutes.
Add 3/4 cup of the stock, adjust the heat to simmer, if needed, so that the liq
uid bubbles and is absorbed slowly.
Stir until liquid is absorbed.
Continue cooking, adding the liquid 3/4 cup at a time and stirring almost const
antly, until the rice starts to soften, about 10 minutes.
Continue cooking, adding stock 1/2 cup at a time and stirring almost constantly
, until the rice is just tender but slightly firm in the center and the mixture
is creamy, about 10 minutes longer.
Add the 3/4 cup Parmesan cheese, herbs, roasted peppers, and salt and
pepper to taste. Stir to blend.

*Mixed herbs of your choice, such as: basil, arugula, chives, parsley,
oregano, etc.



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