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Unread 06-22-2007, 08:30 PM   #28
BBQchef33
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Join Date: 08-11-03
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Rissotto..

supposed to use aborio(sp) rice..but i do it with any kind.. this is a quicky variation of traditional risotto, but more user friendly.

saute onion till clear
add butter,
add chiken broth
add saffron,
add rice, Start cooking rice, covered about 15 minutes..
Saute finely diced chicken in cook till cooked and starting to brown
add to rice the last 2 minutes of cooking..

when done, serve with about 50 lbs of romano cheese.



real rissotto, with aborio, means keep stirring till the starches start to break out.. stand there for 20 minutes stirring and talking nice to it. thats way to much dedication for me.
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