Fabulous Fabris Risotto

Name: Fabulous Fabris Risotto
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 6-8 serving(s)
Ingredients: 4 cups chicken broth; 1 whole soup chicken; 1 onion; 2 stalks celery; 2 carrots; 1 tablespoon salt; 1/4 cup butter; 1/4 cup canola oil; 1 onion (chopped); 1 (1 lb) package italian arborio rice; 1 tablespoon tomato paste; 1/2 cup parmesan cheese; 1/4 teaspoon ground nutmeg; 1/2 cup light cream; 1 tablespoon Italian parsley (chopped); 1 teaspoon salt; fresh ground black pepper

Submitted by Gingerbee

"This is "comfort food" at its best! Uncle Franco came from the North of Italy over 70 yrs. ago, and taking his momma's recipe for risotto, has created wonderful memories for the entire family. Adding ground beef or porcini mushrooms, shrimp or chicken has changed this from a side-dish to a main meal to please the whole family."

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Ready In:: 3hrs 20mins
Ingredients:: 17
Serves:: 6-8

ingredients

4 cups chicken broth
1 whole soup chicken
1 onion
2 stalks celery
2 carrots
1 tablespoon salt
For Risotto
¹⁄₄ cup butter
¹⁄₄ cup canola oil
1 onion (chopped)
1 (1 lb) package italian arborio rice
1 tablespoon tomato paste
¹⁄₂ cup parmesan cheese
¹⁄₄ teaspoon ground nutmeg
¹⁄₂ cup light cream
1 tablespoon Italian parsley (chopped)
1 teaspoon salt
fresh ground black pepper

directions

Fill saucepan with water to cover the chicken.
Add salt and vegetables and boil 3 hours.
Remove chicken, vegetables and strain liquid.
Reserve 4 cups for risotto.
In a large saucepan combine butter and oil and saute onion over medium heat.
Add rice and one cup of chicken broth, stirring to prevent rice from sticking.
When rice has completely absorbed the broth, add another cup of broth and tomato paste.
Repeat this method until the rice is completely cooked (time will vary) approximately 20 minutes.
The rice will have a translucent appearance and a creamy consistency.
Remove from heat; stir in light cream, nutmeg, cheese, parsley, pepper and salt to taste.
Serve immediately.
Note: you can substitute homemade chicken broth with canned.

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RECIPE SUBMITTED BY

Gingerbee

United States

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.

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