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Giamona & Cartwright Families...

Risotto Formaggi (Rice and Cheese)
Paul R. Giamona


     1 c rice
     2 1/4 c chicken stock or 2 c chicken stock and 1/4 c white wine
     1 onion, diced
     1/2 t basil
     1 T fresh Italian parsley, chopped
     1/2 c ricotta or 1/2 c cottage cheese
     1 c mozzarella, shredded
     1/2 c parmesan cheese, shredded or grated
     1 T olive oil
     salt to taste


     Cheeses should be at room temperature.

     1.  In a saucepan cook onion in olive oil until tender.
     2.  Add rice and cook for about 1-2 minute more.
     3.  Add stock or stock and wine and seasonings.
     4.  Simmer until all liquid is absorbed and rice is tender, about 20 minutes.
     5.  Add cheeses and mix thoroughly.  Serve.