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updated: 1/18/2011 12:17 PM

Two-Cheese Risotto

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3 tablespoons extra-virgin olive oil, divided

1 cup onion (about 1), finely chopped

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2 cloves garlic, finely chopped

8 cups low-sodium chicken broth

16 ounces arborio rice

cup white wine

1 cup freshly grated parmesan cheese

cup freshly grated asiago cheese

teaspoon kosher salt


In a small skillet over medium heat, add 1 tablespoon olive oil. When hot, add onions and saute 8 minutes. Add garlic and cook 2 minutes more. Remove from heat.

In a large pot over low heat, add broth and bring to a simmer.

In a 6-quart pot over medium heat, add remaining 2 tablespoons olive oil. When oil is hot, add rice. Cook 7 minutes, stirring constantly to prevent sticking.

Add wine to hot rice and continue stirring until all wine has evaporated.

Add one ladle of warm broth (about cup) to rice and constantly stir with a wooden spoon or heat safe spatula until the rice has absorbed all liquid. Repeat, adding 1 ladle of broth each time, stirring constantly. Continue until rice will not absorb any more liquid. This will take 20-25 minutes.

Add sauteed onion mixture to rice. Rice should have a thick, souplike consistency. Remove from heat and stir in cheeses and salt.

Serves 16.

Nutrition values per -cup serving: 175 calories (25.7 percent from fat), 5 g fat (1.5 g saturated fat), 25 g carbohydrate, 1 g fiber, 7 g protein, 10 mg cholesterol, 180 mg sodium.

"The Complete Idiot's Guide to The Mediterranean Diet" by Kimberly Tessmer and Stephanie Green (2010 Alpha Books)

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