Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Olive oil 1 c Dry white wine
1/4 c Butter or margarine 2 lb Roma tomatoes, peeled,
1 lg Onion, chopped - seeded and chopped
4 c Aborio rice (short-grain), 8 c Chicken broth, heated
- uncooked 2 1/2 tb Gremolata

1. Heat olive oil and butter in a Dutch oven over medium heat. Add
onion;
cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to
coat
well. Stir in wine and cook until wine is absorbed. Stir in
tomatoes;
cook, stirring constantly 2 minutes. Reduce heat to medium low.

2. Add about 1 cup hot chicken broth; cook, stirring constantly, until
liquid is absorbed. Repeat procedure using remaining chicken broth,
1 cup at a time, stirring constantly, allowing liquid to be
absorbed
after each addition. (This process will take about an hour.)

3. Stir gremolata into rice mixture.

Gremolata:
---------
6 cloves garlic, minced
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup grated lemon rind

Combine all ingredients in a small bowl. Yield: 1/3 cup

Source: Southern Living, November 1995
Typed by J. Matthews, Nov. 26, 1995

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