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8 Minute (French Style) Rissoto

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“I adapted this from a Julia Child's recepi for Braised Rissoto”
READY IN:
30mins
SERVES:
4-6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté onions in butter and olive oil until soft, add garlic and rice. Stir to coat rice and cook until milky in color, about 2 minutes. Add thyme and stir inches Add white wine and stir. Add chicken stock and stir. Bring to a boil. Turn down and simmer, covered, for 8 minutes. Take off heat and set aside, without removing the lid, for 5 minutes. Serve hot. You can add sautéed mushrooms on top of this rice for another twist and it's delicious.

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