Risotto – GFCFSF

February 23, 2013

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Risotto - GFCFSF

1 tablespoon olive oil
1 tablespoon CF margarine (optional, can just use more oil if desired)
1-1/2 cups organic Arborio rice
1/2 cup onion, finely chopped
2 cloves garlic, minced
4 cups chicken, mushroom or vegetable stock
1 tablespoon fresh thyme
salt and pepper to taste
Truffle oil (optional)

Put chicken stock in one pot and heat to hot but not boiling. Leave on heat while cooking rice in another pot.

In pot two, melt oil and margarine. Saute garlic and onion on medium, stirring, for 5 minutes. Add rice, stir well and cook another 5 minutes, don't let brown. Add thyme, 1/2 teaspoon pepper, 1 teaspoon salt and 1 cup stock, stirring well. When liquid has been absorbed, add another cup of stock, stir and repeat until rice is soft but not mushy. Readjust seasoning if needed. Drizzle with truffle oil, if desired.

Risotto - GFCFSF
Risotto - GFCFSF