Pat's Luncheon March 29th 2010

CLASSIC RISOTTO

5 cups chicken broth heated and keep warm

¼ cup butter divided

½ cup chopped onion

1/3 cup dry white wine

½ cup heavy cream

¼ cup grated parmesan cheese

¼ cup diced sundried tomatoes

Salt and pepper

Parsley

Melt 2 tablespoons butter in a large sauce pan, add onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add wine and stir until absorbed. Increase heat to medium high and add 1 cup broth.

Cook and stir continuously. As liquid is absorbed add broth by cup, cooking and stirring

until creamy. Stir in cream, cheese, tomatoes, salt, pepper and remaining butter.

Stir until creamy. Pat said this serves 6.

Pat & Alcy



Me the Joycie, my first outting after my surgery.



Sandy, Alcy, & Linda