Recipe courtesy of B. Smith
Level:
None

Ingredients

Directions

In a large, heavy-bottomed pot or skillet, heat the butter. Add the onions and garlic. Saute over medium heat until pale yellow. With a wooden spoon, stir in the rice and cook until the rice is coated with butter, stir in 1/2 cup of wine. Cook, stirring constantly until wine has evaporated. Add 1/2 cup of stock, stirring to prevent sticking. Keep adding stock, 1 cup at a time, continuing to simmer and stir until absorbed. Cook until the rice is creamy and slightly chewy, about 20 minutes. Stir in basil and Parmesan cheese. Taste and add salt and freshly ground pepper, to taste. Serve immediately in heated bowls.;

IDEAS YOU'LL LOVE

Spring Green Risotto

Recipe courtesy of Ina Garten

Basil Pesto

Recipe courtesy of Food Network Kitchen

Open-Faced Tomato, Mozzarella and Basil Sandwich

Recipe courtesy of Ina Garten

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking