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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "RICE-RISOTTO" "V" "10/22/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "RISOTTO - BRAISED RICE" "saut\*(e'ed rice with vegetables, braised in seasoned liquid; risotto; pilaf; \fIarroz guatemalteco\fP"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Easy and good.  
A generally useful dish.  
It goes with nearly anything, but especially 
chicken and fish because of its mild but contrasting flavor.
.PP
Not an Italian risotto.  More of a pilaf.
.PP
From JC, page 532, with optional modification for \fIarroz guatemalteco\fP
from rec.food.recipes posting by goodrich@raisinets.den.mmc.com (Maggie
Goodrich), 8 Feb 1995.
See also DIAT, page 461ff.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "6 cup fireproof casserole,"
about 8-inch diameter with tight-fitting cover
.IG "" "saut\*(e' pan,"
for the vegetables
.IG "" "sauce pan,"
for boiling the stock
.sp
.IG "1/4 cup" "finely minced onions"
.IG "3/4 cup" "various minced vegetables:"
carrots, celery, red peppers, peas, etc.; OPTIONAL
.IG "4 Tbsp" "butter"
.IG "1-1/2 cups" "clean, unwashed raw rice"
.sp
.IG "3 cups" "boiling liquid,"
\fIchoice depending on use for risotto\fP:
.in +.5i
chicken stock or canned chicken broth
.br
brown stock or canned beef bouillon and water
.br
mushroom broth and water
.br
white wine fish stock
.br
white wine or white vermouth and water
.br
water only
.in
.IG "" "salt and pepper"
.IG "" "small herb bouquet:"
2 parsley sprigs (or 1 Tbsp chopped parsley), 1/3 bay leaf (or 1/2 tsp
ground), 1/8 tsp thyme
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 375 F.
.SK 2
Put the liquid on to boil.
.SK 3
Cook the onions, and optionally the other vegetables,
in a small amount of butter (1 Tbsp) slowly (@5) in the saut\*(e' pan for about
5 minutes until tender but not browned.
For \fIarroz guatemalteco\fP, do not cook but add onions and vegetables
uncooked to rice and stock (in step 5).
.SK 4
In the casserole,
saut\*(e' the rice in about 3 Tbsp butter and stir over moderate heat
(@5) for several minutes, not letting the rice brown.
The grains will first become translucent, 
then will gradually turn a milky color.
.SK 5
As soon as the rice looks milky, pour in the boiling liquid.
Add the saut\*(e'ed onions (and vegetables).
Add the herb bouquet.
Add salt and pepper to taste.
More salt is needed if the cooking liquid is wine or wine and water,
than if it is stock or canned bouillon.
Bring to the simmer, stir once, cover the casserole.
.SK 6
Set casserole in lower third of preheated oven.
As soon as the liquid maintains itself at a very slow boil,
reduce heat to 300-325 F (325 F too high).
The boil should be regulated so the liquid has been absorbed by
the rice in 18-20 minutes.
Do not touch the rice for a total of 18 minutes.
Then uncover.
Tilt the casserole and lift rice with a fork to see if all liquid at
bottom of casserole has evaporated.
If not, return to oven for 2 to 3 minutes more.
Then remove the casserole from the oven.
If you wish the rice to be slightly \fIal dente\fP, uncover it.
If you wish it to become a little more tender, leave it covered for
20 minutes more.
.SK 7
Discard herb bouquet.
Fluff the rice with a fork and correct seasoning.
If not to be used immediately, keep warm over boiling water,
or reheat over boiling water.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Dish goes well with most anything.
Good flavor but does not dominate fish or chicken.
.PP
For the \fIarroz guatemalteco\fP, use chicken stock as the liquid, and
do not saut\*(e' the onions and other vegetables, but add them uncooked
to the rice and stock.
.PP
This is not an Italian risotto.
A pilaf, perhaps.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
touchy in saut\*(e'ing of rice.
.I Time:
10 minutes preparation time, plus 10 minutes close attention to
saut\*(e'ing, plus 20 to 40 minutes unattended cooking and standing time.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
