- Butter and o/o
- 1/2 cup diced onion
- 2# risotto (he likes Carnaroli Rice)
- Toast and coat in butter/oo
- 1/2 bottle of wine/the rest stock
- Cook as usual for risotto but only add
- half of liquid and finish right at
- service with rest of liquid(stock)
- Allow about 10 minutes for completion.
- When complete beat in butter, Parm,
- foie gras, more cab if necessary.
- SERVINGS: 8
- SOURCE: Thomas Oden