Risotto Barolo
| Yield: | 6 Servings |
| Categories: | Rice |
| 5 | tb | Unsalted butter |
| 1 | Medium-size yellow onion; finely diced | |
| 1 1/2 | c | Arborio rice |
| 1 | c | Seasoned chicken broth |
| 1 | Bottle Piemonteis Barolo wine | |
| 1 | c | Freshly grated Italian Parmesan cheese |
| SEASONED CHICKEN BROTH | ||
| 1 | 5-lb. stewing hen | |
| 3 | -(up to) | |
| 4 | lb | Chicken scraps & bones |
| 2 | Carrots; peeled and chopped | |
| 1 | Medium-size yellow onion; peeled and quartered | |
| 2 | Stalks celery; washed | |
| 1/2 | Green or red pepper; chopped | |
| 2 | Tomatoes; peeled, seeded, and chopped (canned optional) | |
| 1 | sm | Potato; peeled and quartered |
| 1 | ts | Salt |
| 1 | pn | Tarragon |
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