Recipe courtesy of Ming Tsai
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Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.

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