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Risotto From Southern Living

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      Title: RISOTTO FROM SOUTHERN LIVING
 Categories: Rice, Side dish
      Yield: 12 Servings
 
    1/3 c  Olive oil
    1/4 c  Butter or margarine
      1 lg Onion, chopped
      4 c  Aborio rice (short-grain),
           - uncooked
      1 c  Dry white wine
      2 lb Roma tomatoes, peeled,
           - seeded and chopped
      8 c  Chicken broth, heated
  2 1/2 tb Gremolata
 
  1. Heat olive oil and butter in a Dutch oven over medium heat. Add
  onion;
     cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to
  coat
     well. Stir in wine and cook until wine is absorbed. Stir in
  tomatoes;
     cook, stirring constantly 2 minutes. Reduce heat to medium low.
  
  2. Add about 1 cup hot chicken broth; cook, stirring constantly, until
     liquid is absorbed. Repeat procedure using remaining chicken broth,
     1 cup at a time, stirring constantly, allowing liquid to be
  absorbed
     after each addition. (This process will take about an hour.)
  
  3. Stir gremolata into rice mixture.
  
     Gremolata:
     ---------
     6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf
  parsley 1/4 cup    grated lemon rind
  
  Combine all ingredients in a small bowl. Yield: 1/3 cup
  
  Source: Southern Living, November 1995 Typed by J. Matthews, Nov. 26,
  1995 Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV
  95 154600 -0500
 
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