Keeps best refrigerated or frozen

Basic Risotto

• 2 cups Bob's Red Mill Arborio Rice (Do not rinse rice)
• 6 to 8 cups Broth, simmering
• 14 oz fresh or frozen Peas (optional)
• 1/4 cup Onion, finely minced
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. Olive Oil

Saute onion in the butter and oil in a 3-qt heavy nonstick saucepan over medium heat until soft. Add the rice (option: peas can be added now also) and cook over medium heat until the rice is well coated. Add the broth. 1/2 cup at a time, stirring constantly with a wooden spoon and waiting until the broth is absorbed before adding more. Continue adding broth 1/2 cup at a time until rice is creamy tender, with a slightly firm center (all the broth may not be needed). Takes about 30 to 35 minutes. Remove from heat and serve immediately.

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