Rissoto Ver. 2.0
Submitted by: James Yuells (Wayne State University)
Ca. 6 cups vegetable stock
1 cup rice
2 tbsp butter
2-4 dried chili peppers
Units: US
Serves: N/A
Cooking Instructions:
Seed and crush the chili peppers. If you don't the rice will be very spicy. Melt the butter and toast the rice just until it starts to brown. I use lots of garlic and onions when I make my stock. If you don't, you might want to fry some with the rice. Add about a half cup of veggi stock and the chili peppers to the rice while stirring. When the stock is absorbed, add more stock (about a half cup). Keep adding stock and stirring until the rice is as soft as you like it.