Method

Bring broth to a boil in a large saucepan.  When boiling, immediately lower heat to lowest setting, cover and keep warm.  Liquid used in risotto should always be warm.

Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, until garlic begins to discolor and rice is toasted and opaque. This will not take more than 3 to 4 minutes.

Stir in a 4 to 6 ounce ladleful of stock and cook, stirring until the liquid is absorbed.  Add another ladleful of hot broth, along with raisins and salt, and continue to cook stirring all the while. Continue adding ladles of broth cooking, uncovered and always stirring over medium high heat until rice is done - about 15 - 18 minutes in all.

Taste for seasoning and adjust if necessary. Serve hot or at room temperature.

Serves: 6 

Contributor: Eric Simons

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