Risotto

Recipe from: 5/16/2007 12:00:00 AM

Ingredients 7
Servings 6
Time

Ingredients

  • 50
    g
    butter
  • 60
    ml
    oil
  • 1
    onion, sliced
  • 450
    g
    arborio rice
  • 80
    ml
    white wine
  • 500
    ml
    hot chicken stock
  • 125
    ml
    grated parmesan cheese
 

Method

 

Melt butter in a saucepan, add oil and sauté onion until tender.
Add rice and cook gently, stirring for 5 minutes, stir in wine and about a third of the stock.
Regulate the heat to keep the rice bubbling, stir occasionally.

When rice swells and the liquid has been absorbed, add another third of the stock.
Continue cooking, stirring occasionally, until the rice has absorbed all the liquid. Add remaining stock and cook until rice is tender and moist.
Stir in cheese and remaining butter, season to taste.
Serve hot with a green salad.

 

Read more on: starch  |  slow cook
 

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