Lundberg's Basic Risotto recipe adapted by VitaClay chef

Risotto is actually an Italian cooking technique used for a native Italian rice, Arborio. This old world method involves stirring hot liquid little by little into the rice for about 20 minutes, which will create a dish unlike any other rice recipe you have tried. Risotto is prepared this way and served immediately to preserve the unique, gourmet texture of a very creamy sauce around al dente, pasta-like rice kernels. Never rinse this rice before cooking!

Cooking Instructions:

• 1 cup Lundberg^® California White Arborio
• 1 tbsp. Olive oil
• 1 large onion, chopped
• 1/4 cup Parmesan cheese, grated
• 2 cups hot stock (or water)
• 1/2 cup white California wine (optional)

Heat olive oil in a heavy 2-quart pot. Saute onion in oil until translucent. Add rice and stir rice until grains are coated with oil Add wine and stir constantly on medium heat until wine is absorbed. Transfer from the pot into VitaClay cooker. Add 2 cup hot stock or water, Set on STEW cooking for 30 minutes. After 30 minutes, cooker will switch to WARM. Add and stir in cheeses and serve immediately. For variety add fresh herbs and chopped vegetables during the last 5 minutes of cooking.