Risotto: (per serving) 1/2 Cups rice 2 Cups Chicken stock 1/4 cup asiago Cheese 1 teaspoon minced garlic 1 half lemon 1 quarter Onion diced Saute Onions till slightly brown, then add 1/2 cup rice and cook until slightly browned. Now slowly incorporate chicken stock until rice is fully cooked, add more chicken stock till its completely cooked Add in cheese and stir until cheese is completely melted Add garlic and stir Squeeze lemon and stir Add salt and pepper to taste Serve with garnish of Chiffonade Basil
Posted on: Sun, 16 Jun 2013 00:06:06 +0000
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