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Lettuce Risotto Lee Bailey's Cooking For Friends Yield: serves 1 1 Tbsp. unsalted butter 1 Tbsp. olive oil ¼ cup minced onion ½ cup Arborio rice 1½ cups plus 2 tablespoons chicken stock, heated ¾ tsp. salt Black pepper to taste ½ cup tightly packed shredded lettuce leaves Freshly grated Parmesan cheese (optional) Place the butter and oil in an 8- or 9-inch ovenproof dish. Cook, uncovered, on high in a microwave oven for 2 minutes. Stir in onion and cook another 2 minutes. Stir in rice and cook for 2 minutes. Stir in chicken stock, salt, and pepper. Cook for 9 minutes. Stir in lettuce and cook for another 8 minutes. Allow to stand, uncovered, for another 5 minutes, stirring several times. Serve with a sprinkling of Parmesan cheese. Note: This makes more than enough for one person, especially if you follow Lee Bailey's advice to add any other attractive tid-bits you might have in the refrigerator. He, for instance, adds a little prosciutto for company. |
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