The South African Cook Book by Diane Kersey - HTML preview

Risotto

2 cups short grain rice

¼ cup butter

1 cup onion, finely chopped

¼ lb. fresh mushrooms (about 1 cup) washed and quartered

3 cups chicken stock

Salt and pepper to taste

½ cup parmesan cheese, freshly grated

Method: Melt the butter in a large saucepan over high heat and sauté the onions and mushrooms for 3 minutes or until golden and soft. Stir in the rice and cook for 1 minute. Add the chicken stock 1 cup at a time. Bring to a boil and simmer uncovered for 15 minutes, or until the rice is soft and the liquid is completely absorbed. Add salt and pepper to taste. Press a piece of buttered foil over the rice to keep it warm until ready to use. At serving time, sprinkle the grated parmesan cheese over the rice and toss gently. Serves 6