*  Exported from  MasterCook  *

                            Risotto With Mint

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       c            Chicken stock
   5       tb           Unsalted butter
   1                    Onion -- finely chopped
   2       c            Arborio rice
   1       c            Dry white wine
     1/3   c            Fresh mint leaves -- loosely
                        -packed
   1       c            Parmigiano -- freshly grated
                        Salt -- to taste

  Heat stock in a medium-size saucepan and keep warm over very low
  heat.
  
  Melt 4 tb butter in a large saucepan.  When the butter foams, add
  the onion.  Saute over medium heat until the onion is pale yellow.
  Add the rice.  Cook for 1 to 2 minutes, or just enough to coat the
  rice with the butter and onion.  Stir in the wine.  Cook, stirring
  constantly, until the wine has evaporated.  Add a few ladles of
  broth, just enough to barely cover the rice.  Cook over medium
  heat, until the broth has been absorbed.  Continue cooking and
  stirring the rice in this manner, adding the broth a bit at a time,
  until the rice is done, 15 to 20 minutes.  During the last 2 or 3
  minutes of cooking, chop the mint very fine and add to the rice
  with the remaining tb butter and 1/3 cup of the parmigiano. Taste
  for seasoning and doneness.  The rice should be tender but still
  firm to the bite.  At this point, the rice should have a creamy,
  moist consistency.  Serve immediately with the remaining
  parmigiano.
 
  Recipe by: Modern Italian Cooking



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