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Recipe by: oddone
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See below ingredients and instructions of the recipe
1/3 c Olive oil 1 c Dry white wine
1/4 c Butter or margarine 2 lb Roma tomatoes, peeled,
1 lg Onion, chopped - seeded and chopped
4 c Aborio rice (short-grain), 8 c Chicken broth, heated
- uncooked 2 1/2 tb Gremolata
1. Heat olive oil and butter in a Dutch oven over medium heat. Add
onion;
cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to
coat
well. Stir in wine and cook until wine is absorbed. Stir in
tomatoes;
cook, stirring constantly 2 minutes. Reduce heat to medium low.
2. Add about 1 cup hot chicken broth; cook, stirring constantly, until
liquid is absorbed. Repeat procedure using remaining chicken broth,
1 cup at a time, stirring constantly, allowing liquid to be
absorbed
after each addition. (This process will take about an hour.)
3. Stir gremolata into rice mixture.
Gremolata:
---------
6 cloves garlic, minced
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup grated lemon rind
Combine all ingredients in a small bowl. Yield: 1/3 cup
Source: Southern Living, November 1995
Typed by J. Matthews, Nov. 26, 1995
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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