RISOTTO

RISOTTO

Heat:                                        2 tbs oil

Sauté:                                      1 diced onion

1-4 cloves minced garlic

Add:                                         6 oz cooked ham, diced

Cook 1 min.

Add:                                         2 c Aborio rice

Stir while cooking 2 min.

The rice must be covered with oil, and be

transparent.

Pour:                                 2 c chicken broth

Bring to a boil, reduce heat, cover & simmer.

When the liquid is almost absorbed

Add:                                         10 oz chopped spinach

Stir gently.

Season with:                             salt

pepper

Continue to cook, about 20 minutes.

Add:                                                 2 cups of broth,

½ cup at a time, whenever the liquid is absorbed.

While the Risotto is cooking

Brown over low heat:         1 tbs butter

                                                ¼ c pine nuts

When the Risotto is done

Add:                                         nuts

                                                3 tbs butter

                                                1 c grated parmesan

Serve immediately.