Simple Risotto February 07 2012
1/4 cup chopped carrot
1/4 cup chopped celery
2 TB butter
1 cup uncooked arborio rice (long grain)
2 cups chicken stock
1/4 cup grated Parmesan cheese
In saucepan, melt butter and cook onion, carrot and celery until tender. Add rice, cook and stir 2 minutes. Stir in stock and pepper. Bring to a boil, then reduce heat and simmer, covered, 25 minutes. Remove from heat. Let stand, covered, for 5 minutes. Stir in Parmesan cheese and EAT!