37 lines
1 KiB
Markdown
37 lines
1 KiB
Markdown
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# Risotto
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Recipe yields 2 portions
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### Ingredients
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* 100 grams arborio rice
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* 100 grams carnaroli rice
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* 50 milliliters dry white wine
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* 400 milliliters vegetable stock
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* 25 grams onion, chopped
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* 50 grams unsalted butter
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* 25 grams parmesan cheese, grated
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* salt
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* pepper
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### Directions
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Melt 25g of the butter in a heavy-based pan; add the chopped onion and cook without colour until softened.
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Add the rice and continue to cook for 2 miniutes.
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Add the dry white wine and reduce to a glaze.
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Add the stock a little at a time, adding more when the last has evaporated.
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When cooked, all the stock should be absorbed into the rice, and the risotto should have a rice pudding consistency (about 20 minutes total cooking time).
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Finally mix in the parmesan cheese and the rest of the rock-hard butter off the heat, season and serve.
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Many different flavours may be added to the basic risotto and different stocks used to suit the dish (e.g. fish stock for a seafood risotto).
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### Meta
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author: Ashburton Cookery School
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tags: Main Dishes, Rice and Couscous
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