Wednesday, May 7, 2008

My First Risotto


1 cup arborio rice
2 tablespoon butter
1 teaspoon garlic powder
3 cups chicken stock
1/2 cup white wine
3/4 cup pecorino romano cheese
ground white pepper


In a heavy sauce pan, saute rice in butter stirring constantly.
Add garlic powder.
Slowly add 1 cup of stock, stirring frequently.
As the liquid cooks down continue to add the chicken stock 1/2 cup at a time until the mixture is very creamy.
Stir in white wine.
Fold in cheese.
Serve immediately and top with fresh ground pepper.

This recipe was adapted from the "S&W Italian Arborio" rice bag.

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