Aurora Risotto Recipe

RISOTTO IN A MEDIUM-SIZED POT, SAUTÉ 1 FINELY CHOPPED ONION IN 4 TBSP OF AURORA EXTRA VIRGIN OLIVE OIL UNTIL TENDER. ADD 1 CUP OF UNCOOKED AURORA ARBORIO RICE. STIR OVER HIGH HEAT FOR ABOUT 2 MINUTES. ADD 1 AURORA BOUILLON CUBE (CHICKEN, VEGETABLE OR MUSHROOM) AND 1 CUP OF COGNAC OR WHITE WINE. CONTINUE COOKING AND ADD ONE CUP OF BOILING WATER EVERY 3 TO 4 MINUTES AS THE LIQUID IS ABSORBED. STIR OCCASIONALLY TO PREVENT RICE FROM STICKING. AFTER 18 TO 20 MINUTES, STIR IN 2 TBSP OF GRATED PARMESAN CHEESE AND 2 TBSP OF BUTTER. LET SIT FOR A FEW MINUTES BEFORE SERVING. FOR VARIATIONS, ADD AURORA PORCINI MUSHROOMS, AURORA PEAS OR AURORA BABY CLAMS HALFWAY THROUGH COOKING TIME.

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