Italian Risotto

Arborio rice, a high-starch rice, will absorb flavors and take on a creamy texture when cooked. It is cultivated in the river valleys of the Tuscan hills of Italy. Constantly stirring while adding a little liquid at a time is the secret to the creamy texture. Call your favorite friend to chat while you stir. To easily peel pearl onions, first blanch them in boiling water for two minutes.

    2 tablespoons olive oil
    2 tablespoons butter
    8 pearl onions, peeled and chopped
    1 ½ cups uncooked Arborio rice
    5 cups hot water
    4 teaspoons chicken base
    ¼ cup slivered almonds

1.  Heat oil and butter on medium/low in a 5-quart nonstick
     sauté pan. Sauté onions until translucent.

2.  Add rice, cook 2 minutes until rice is translucent on edges.

3.  Add 1 cup water. Stir with a wooden spoon         
     until absorbed. Mix the rest of the water with chicken base.
     Add a ½ cup stock at a time. Continue to stir consistently
     after each addition until almost all the liquid is absorbed.

4.  Toast almonds in a 350° oven for 5 minutes. Sprinkle over
     the rice.

     Hint: You may omit the oil if you prefer.

     Makes 8 servings