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Parmesan Basil Risotto

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Serves 8

Bursting with herbaceous flavor.

Ingredients:

1 stick unsalted butter
1 1/4 cups chopped onion
2 1/4 cups arborio rice
10 cups chicken stock
3/4 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh basil

Directions:

  1. Melt half the butter in a large, heavy stockpot over medium heat. Add the onion and cook, stirring occasionally, until onion is soft and golden, about 7 minutes. Add rice and stir to coat with butter. Cook, stirring, for 1 minute.
  2. Increase heat to medium-high. Add about 2 cups of chicken stock, enough to just cover the rice, stirring constantly. When all the stock has been absorbed, add 1/2 cup more, stirring until it is absorbed. Repeat this procedure until stock is gone.
  3. Stir in grated cheese and chopped basil and remaining butter. Spoon onto serving plates and enjoy!
Course: Side
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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