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Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.

Source: Everyday Food, October 2005
Total Time Prep Servings

Ingredients

Directions

Variations

SUGGESTED ADD-INS: Chopped sun-dried tomatoes and peeled cooked shrimp; sauteed sliced fennel; thawed frozen peas (add during last few minutes of cooking; cubed butternut squash (add 20 minutes before end of cooking time); fresh herbs, such as thyme, sage, or parsley

Cook's Notes

Arborio rice is the best rice for risottos. It's firmer than other types, with a very starchy outer layer that absorbs sauces and plumps up; some of the starch is also released into the cooking liquid. This rice should not be rinsed (or boiled and drained), or its creamy starch will be lost.

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