Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter or margarine 1/2 c Heavy cream
1 1/2 c Arborio rice 1/2 c Grated Parmesan cheese
1 Chicken bouillon cube 1 c Grated Jack or Muenster
2 c Water -cheese
1 c Dry white wine 1/2 c California ripe olive wedges

Melt butter in heavy pan with lid, add rice and cook, stirring over
medium heat for 4 minutes or until it just begins to brown and gets a
toasty smell. Crumble bouillon cube into rice, add water and wine,
cover and bring to a boil. Simmer very gently for 13 minutes until al
dente (firm-tender bite). Gradually stir in cream, then add cheese
and olives a portion at a time, stirring all the while until melted
and hot. Stir in more water at the end if needed. Risotto should be
very creamy and rich and a little thicker than soup. Serve in wide
soup bowls with crusty bread and a crisp green salad.

Cooking time: 25 minutes.

Total preparation time: 30 minutes.
Submitted By MICHAEL ORCHEKOWSKI On 10-30-94

Browse by categories