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| 1/3 Tasse | olive oil |
| 1/4 Tasse | butter or margarine |
| 1 gross | Onion chopped |
| 4 Tasse | Aborio rice (short-grain), uncooked |
| 1 Tasse | white wine dry |
| 2 x ca. 450 g | Roma tomatoes, peeled, seeded and chopped |
| 8 Tasse | Chicken broth, heated |
| 2 1/2 Esslöffel | Gremolata |
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1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion; cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat well. Stir in wine and cook until wine is absorbed. Stir in tomatoes; cook, stirring constantly 2 minutes. Reduce heat to medium low.
2. Add about 1 cup hot chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure using remaining chicken broth, 1 cup at a time, stirring constantly, allowing liquid to be absorbed after each addition. (This process will take about an hour.)
3. Stir gremolata into rice mixture.
Gremolata: -
6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf parsley 1/4 cup grated lemon rind
Combine all ingredients in a small bowl. Yield: 1/3 cup
~0500
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