1 KiB
Risotto
Recipe yields 2 portions
Ingredients
- 100 grams arborio rice
- 100 grams carnaroli rice
- 50 milliliters dry white wine
- 400 milliliters vegetable stock
- 25 grams onion, chopped
- 50 grams unsalted butter
- 25 grams parmesan cheese, grated
- salt
- pepper
Directions
Melt 25g of the butter in a heavy-based pan; add the chopped onion and cook without colour until softened.
Add the rice and continue to cook for 2 miniutes.
Add the dry white wine and reduce to a glaze.
Add the stock a little at a time, adding more when the last has evaporated.
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).
Finally mix in the parmesan cheese and the rest of the rock-hard butter off the heat, season and serve.
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).
Meta
author: Ashburton Cookery School
tags: Main Dishes, Rice and Couscous