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If you get a bit tired of potatoes and pasta, why not try this Parmesan risotto. The almonds and fresh herbs give a crunch to the rice. A good portion of freshly ground black pepper enhances the flavors of the herbs. -- EclecticCooking.com

Ingredients:

1 1/2 Cups (3 dl) Arborio rice (risotto rice)
1/2 onion, chopped
2 Tbsp butter
1 Tbsp vegetable oil
Chicken stock (ca. 3-4 Cups)
1/4-1/2 Cup (1/2 -1 dl) grated Parmesan cheese
1-2 Tbsp chopped, fresh marjoram
1-2 Tbsp chopped, fresh parsley
Salt and freshly ground black pepper to taste

Almond Topping
1/2 Cup (1 dl) slivered (or chopped) almonds
1/2 Cup (1 dl) fresh bread crumbs
4 Tbsp olive oil
1/4 Cup (1/2 dl) grated Parmesan cheese

Directions:

In a medium sauce pan heat the butter and vegetable oil over medium heat. Add the rice and chopped onion and stir until a golden brown. Gradually ad 1 cup of the chicken stock, stirring occasionally to prevent the rice from sticking to the pan. When the cup of chicken stock has been absorbed, add another cup and cook until absorbed, stirring occasionally. Continue with the third cup. When all the liquid has been absorbed, add a little water to keep the risotto from getting too dry.
After about 15-20 minutes check if the rice is tender, but not mushy. Add a little more water if necessary, as the risotto should be a bit sloppy. Add the Parmesan cheese, and stir through, then add the marjoram and parsley, season with salt and pepper and serve with Almond topping.

Directions for almond topping:
In a heavy skillet, heat the olive oil over medium heat. Add the almonds and fresh bread crumbs and stir constantly until they are golden brown. Stir in the grated Parmesan cheese and stir through. Use this as the topping for the Risotto above.

(Serves 4)

Parmesan Risotto with Almond Topping. To import, drag image to your MacGourmet recipe box.

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