Cullen's Creamy Risotto
3 cups water
2 cups chicken broth
1/4 cup butter, divided
1/2 cup chopped onion
1 cup uncooked arborio or medium grain rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
salt, to taste
ground white pepper, to taste
1. Heat water and broth in 2-quart saucepan over Medium heat until it comes to a
simmer. Reduce heat to Low and keep warm.
2. Meanwhile, melt 2 tablespoons butter in large saucepan over Medium heat; add
onion and cook until soft. Add rice and stir 2 to 3 minutes.
3. Add wine; stir until absorbed. Increase heat to Medium-High; stir in 1 cup
water-broth mixture. Cook uncovered, stirring frequently, until liquid is
absorbed.
4. Continue stirring and adding remaining water-broth mixture, 1 cup at a time,
allowing each cup to be absorbed before adding another. Cook until rice is
tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
5. Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture
is creamy, about 2 minutes. Serve immediately.
Attempt the impossible in order to improve your work.
- Bette Davis