risott with edamame

heat 2 tbls olive oil in a heavy skillet and saute 1 cup finely diced onion and 2 tbls minced shallots for about 6 minutes or until golden. add two cups arborio rice and stir to coat 1 minute more. add 1/2 cup dry white wine, stir well. add two cups frozen shelled edamame, 1/2 cup hot chicken stock and 1/2 tsp salt cook got this recipe from a recipe by lidia basianichuntil nearly all liquid is absorbed stirring constantly. add 5 1/2 cups broth (1/2 cup at a time), stirring constantly until each portion is absorbed before adding the next. (rice should be creamy but al dente). remove from heat add 1 tbls buter and 1/2 cup fresly grated parmesan cheese. stir well. season with freshlty ground pepper. top each serving with more cheese and a drizzle of balsamic vinegar.

got this recipe from lidia bastianich which was in a health magazine. i made this and it's great.





This message was edited Jun 7, 2010 5:17 PM