1 - Leave root side on for balance & control; cut the top (opposite to root) off.
2 - Peel the "paper" off. A bit tricky but it will come.
3 - Slice in half from "top" to root.
4 - Lay halves flat and proceed to slice/dice. Keep finger tips pointing down to prevent
unwanted injury.
Cook in melted butter for about 3 min; onions should be browned up.
Add main ingredients at this point.
Risotto (ReeZotToe)
It's a 3 step process from here:
1 - Add the rice and cook until well coated with butter/onions; about 1 Min.
2 - Add 1 cup dry white wine and cook till wine is reduced; about 1 min.
3 - Add enuf broth till rice is covered and cook over med heat till broth absorbed completely.
4 - Continue process, adding broth and absorbing until 6 cups are used, about 20 min.
5 - Add "main" ingredients at the end of the absorption process, e.g., shrooms, tomatoes, chicken, etc
6 cups chicken broth
4 TB unsalted butter
1 onion finely minced
2 cups Arborio rice
1 cup dry white wine
2 TB chopped parsley
4 - 6 Servings
Used 2BuckChuck; it was delicious. The wine flavor stands out; upgrading the wine will make a
sensational dish!
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