2 Tablespoons Olive Oil
1 cup chopped Onion
3 Cloves Garlic
1 cup Arborio Rice
Salt & Pepper
1/4 cup Dry White Wine
1 quart or more Chicken Stock*
4 Tablespoons Butter
1/4 cup Cream
1/2 teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Tarragon
1/2 cup Parmesan Cheese, grated
2 Tablespoons Pine Nuts, toasted
Simmer the Chicken Stock
on low heat next to the skillet that you are making your risotto.
In a large skillet, saute
the onions in olive oil until translucent.
Add the garlic and cook 2 minutes longer.
Add the rice and a pinch of
salt and pepper.
Stir while cooking about 3-5 minutes.
Add the Wine and cook an additional minute.
Add the Stock one ladleful
at a time, stir until it has been absorbed by the rice before you add another
ladleful. Continue adding stock until
the rice is al dente, about 25 minutes. Be sure and reserve one ladleful of
stock.
Add the Parmesan, Butter, Cream,
and Herbs. Stir into the rice.
Stir in the last ladleful of
stock, enough so that it is not clumpy, but not too runny either.
Top with the Pine Nuts and
serve.
1 cup chopped Onion
3 Cloves Garlic
1 cup Arborio Rice
Salt & Pepper
1/4 cup Dry White Wine
1 quart or more Chicken Stock*
4 Tablespoons Butter
1/4 cup Cream
1/2 teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Tarragon
1/2 cup Parmesan Cheese, grated
2 Tablespoons Pine Nuts, toasted
Stir while cooking about 3-5 minutes.
Add the Wine and cook an additional minute.
