New England Risotto

Episode #202
page 113 in the book

1 sautÈ onion, celery, and apple in a little water and butter until soft.
2 add rice and stir.  Begin adding water 1 cup at a time.   Add dry onion soup mix, sage, and pepper to taste.  Cook over medium heat, stirring often, adding more water as it is absorbed, until the rice reaches the desired consistency.  Risotto requires constant attention during the cooking process.
3 when the rice is cone, stir in cheese until it melts.   Serve hot.

Return to recipes  


- 1 small onion, diced
- 1 stalk celery, chopped
- 1 small apple, chopped (about 1 cup)
- 1 1/2 tablespoons butter
- 1 cup arborio rice
- 4 cups water
- 3 tablespoons dry onion soup mix
- 1 1/2 teaspoons ground rubbed sage
- Black pepper
- 2/3 cup smoked Edam cheese or other smoked cheese, grated

topofpage.jpg (18150 bytes)

||Home||About the Show||Regina's Desk||
||Our Regular Guests||The Book||PBS||

logopbs2.GIF (2274 bytes)

copyright 1998, Regina Campbell