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Categories:Viewed: 76 - Published at: 8 years ago
Ingredients
- Rissotto
- 2 cups water
- 2 (16 ounce) cans chicken broth or (16 ounce) cans vegetable broth
- 1 tablespoon butter
- 2 cups arborio rice or 2 cups other short-grain rice
- 1/2 cup dry white wine
- 1/3 cup shallot
- 1/2 teaspoon salt
- 1 1/2 cups shredded smoked gouda cheese
- 5 cups chopped arugula or 5 cups spinach
Method
- Combine water and broth; set aside.
- Melt buter in a large nonstick saucepan Over medium heat.
- Add 1/3 cup shallots, cover and cook for 2 minutes.
- Add rice.
- Cook 2 minutes uncovered, stirring constantly.
- stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
- Adding salt and 1/2 cup broth mixture, stir until absorbed.
- Continue adding broth 1/2 cup at a time, stirring constantly.
- Besure broth is absorbed before adding the next (about 20 minutes total).
- Stir in Gouda, cook just until melted.
- Stir in arugula or spinach.
- Cook just until spinach is wilted.
