Risotto is a classic Italian rice dish. Although it requires constant watching and stirring it is well worth the time and effort.
Yield: 4 servings as a main course or 6 appetizer servings
* Arborio rice, the short-grained variety best suited for risotto, is available at Italian and specialty food stores. If you cannot find it, California pearl rice is a good substitute. Do not rinse the rice before cooking it. The starch that coats each grain is important for making creamy risotto. Serve as soon as possible after cooking to prevent gumminess.
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