Blanched Almond Rissoto
- 2 tablespoon olive oil extra virgin. +/-
- 1 small Onion diced - about 1/4 cup
- 1/2 cup Arborio Rice
- 1/8 cup almonds blanched and slivered
- 1/4 cup dry white wine
- 2 cups hot chicken broth
- 1/8 cup Parmesan cheese shredded
- salt and pepper; to taste
- In heavy saucepan or frypan, add olive oil and heat pan. When hot add onions and sautee until soft.
- Add rice and slivered blanched almonds. Sautee 1-2 minutes or until well coated.
- Add wine and stir until absorbed. Continue stirring and add 1 big ladle of chicken broth. After each ladel is absorbed add another until all the broth is gone.
- The rissoto should be rich and creamy. Cook until al dente or more. Serve immediately.