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tablespoons oliveoil
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shallot,finelychopped
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cupArborio rice
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cup dry white.wine
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cupschickinbroth
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cupcrumbledbluecheese
2
tablespoons mincedfreshparsley
Thls is & very'q)ersatile recipe with plenty of romn for adaptation. Try stirring in q conbination of dried crqrrberries and chopped Pecffrs or saut6.ed nntshroorns in place of the blue cheese. The tasty variatiotts ore endless!
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golden, t to z minutes. Stir in the wine and simmer until it has been "absorbed. Add the chicken broth and stir to loosen the rice from the
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re-cover the dish. Cook for ro minutes longer. Remove the dish from th" mi crow aveandkeepthel i donforami nureortw o. (D on't wor r y if vour vour risotto risomolooks looLssltghtly . liquid. The rice will absorbthe remaining chicken stock as it rests.)Stir in the blue cheeseand parsley,season
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Heat the olive oil in a large skillet over medium heat. Add the shallot and saut6 until tender and aromatic, but not browned. Add the rice and stir to evenly coat with the oil and cook, stirring until the rice is
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fu,,,=,,_ :*:,";;;;"h L+_hre_ sf'fhL-l ARBORIORICE Arborio rice is an ltalianshort-grainrice from the Piedmont region that has high levels of starch,much higher than that of regular longgrain rice'When Arborio is cooked in preparationssuch as risotto-its classicuse-the starch is releasedin the gentle cooking and constant stirrinS,creatingthe distinctivesilky-creamytexture of the finisheddish.Carnaroli is another ltalianvariety of short-grainrice chat also works well in risofto reciDes.
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