CREAMY RISOTTO
Makes 6 servings

3 cups water
2 cups chicken broth
1/4 cup butter, divided
1/2 cup chopped onion
1 cup uncooked Arborio or medium grain rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and ground white pepper to taste

Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft.

Add rice and stir 2 to 3 minutes.

Add wine; stir until absorbed.

Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.

Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.

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RISOTTO PATTIES

4 cups Creamy Risotto
1/2 cup fresh or thawed frozen peas
1/2 cup grated Parmesan cheese
2 eggs, beaten
2 cloves garlic, minced
3 ounces smoked mozzarella cheese, shredded
6 ounces smoked ham, diced
1/2 teaspoon ground white pepper
Italian-style bread crumbs
Vegetable oil

Combine risotto, peas, Parmesan cheese, eggs, garlic, mozzarella cheese, ham and pepper.

Scoop 1/4 cup into palm of your hand; form into patty. Repeat procedure until rice mixture is used.

Coat patties with bread crumbs.

Deep-fry patties in hot vegetable oil until golden brown. Remove; drain on paper towels.

Makes approximately 24 patties
Source: USA Rice