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How to Make Perfect Risotto Risotto makes a wonderful dish to eat on a cool evening or cold winter day or night. RISOTTO (copyright 2005,2006, Maria Liberati, The Basic Art of Italian Cooking, art of living,PrimaMedia,Inc. http://www.marialiberati.com) 1 cup of carnaroli or arborio rice 4 cups of broth 1 slice of fresh onion a small handful of freshly chopped parsley 2 tblsps of olive oil 2 tblsps of parmigiano-reggiano cheese 1 cup of dry white wine Saute onion slice in olive oil till golden, place in sliced, cleaned mushrooms. Pour in some broth and simmer for about 5 minutes. Pour in cup of rice, then cup of white wine. Put timer on for 16 minutes. Continuously stir and add broth in as liquid dries up. When timer goes off, taste. If not finished, add more broth until al dente. When finished, place in serving dishes and top with fresh parsley and freshly grated parmigiano-reggiano cheese. Serve with chilled white wine. Contributor's Note This is a recipe from the best selling book The Basic Art of Italian Cooking by Maria Liberati

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Contributed by primamedia1 on March 4, 2008, at 9:55 PM UTC.

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