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Risotto With Mint

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      Title: RISOTTO WITH MINT
 Categories: Italian, Rice
      Yield: 6 Servings
 
      6 c  Chicken stock
      5 tb Unsalted butter
      1    Onion; finely chopped
      2 c  Arborio rice
      1 c  Dry white wine
    1/3 c  Fresh mint leaves; loosely
           -packed
      1 c  Parmigiano; freshly grated
           Salt; to taste
 
  Recipe by: Modern Italian Cooking Heat stock in a medium-size
  saucepan and keep warm over very low heat.
  
  Melt 4 Tablespoons of the butter in a large saucepan. When the butter
  foams, add the onion.  Saute over medium heat until the onion is pale
  yellow.  Add the rice. Cook for 1 to 2 minutes, or just enough to
  coat the rice with the butter and onion.  Stir in the wine. Cook,
  stirring constantly, until the wine has evaporated. Add a few laddles
  of broth, just enough to barely cover the rice. Cook over medium
  heat, until the broth has been absorbed.  Continue cooking and
  stirring the rice in this manner, adding the broth a bit at a time,
  until the rice is done, 15 to 20 minutes. During the last 2 or 3
  minutes of cooking, chop the mint very fine and add to the rice with
  the remaining tablespoon of butter and 1/3 cup of the parmigiano.
  Taste for seasoning and doneness.  The rice should be tender but
  still firm to the bite.  At this point, the rice should have a
  creamy, moist consistancy. Serve immediately with the remaining
  parmigiano.
 
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