EAT IT!
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	Risotto Roberto Serves 4 - 6 1 medium onion 2 Tbs. butter 1-1/2 C long grain white rice 3 C canned beef bouillon 1 tsp thyme 1 tsp rosemary 1 T freshly chopped parsley Dice onion. Melt butter in a 2-3 quart pot of saucepan. Sauté diced onion in the butter until transparent. Add rice. Stir over high heat until rice grains are coated with butter. Add beef bouillon, stir and bring to a boil. Add thyme, rosemary, and parsley. Cover and bake in a 350º oven for 1 hour. Uncover and tile pot. Rice is done if it’s firm and all liquid has been absorbed. Stir and let sit for 5 minutes. An EAT IT! recipe from www.jazzwithbobparlocha.com
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