Heat butter or oil in a large wide saucepan. Add garlic and onions. Cook until the onions and garlic are very tender. Add the rice. Stir to coat grains of rice well with the onions. (This can be done ahead.) Have chicken stock hot in a saucepan on the stove beside the rice. Add chicken stock, a ladle full at a time, and cook over medium or medium high heat, until each batch of stock evaporates or is absorbed, before you add the next ladle full of stock. Stir almost constantly. This should take about 15 minutes until the rice is just barely tender. If rice is tender, but not all the stock is used dont worry. Probably the heat was a bit too low. Start eating! If all stock is used but the rice is not yet tender, just keep adding boiling water until rice is cooked. Probably the heat was a bit too high. When rice is tender but still a bit chewy, stir in cheese and butter if you are using them. Taste and adjust seasoning if necessary. Spoon risotto into warmed wide serving bowls or plates. Place a "tree" of chives in the centre of each. Sprinkle with cheese curls. Serve immediately. NOTES : A simple and delicious way to prepare this classic Northern Italian rice dish! Arborio rice can be found in Italian or specialty food stores. Yields 6 to 8 servings.
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|Serving Size: 1 Serving (3599g)|
|Recipe Makes: 1|
|Calories from Fat: 732 (23%)|
|Amt Per Serving||% DV|
|Total Fat 81.3g||108 %|
|Saturated Fat 34.2g||171 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 9g|
|Cholesterol 191.4mg||59 %|
|Sodium 5059.8mg||174 %|
|Potassium 3716.7mg||98 %|
|Total Carbohydrate 475.7g||140 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 459.2g|
|Protein 123.7g||177 %|
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Calories per serving: 3193
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