Italian recipes
Basic Italian risotto
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25 min
Serves 4
Italian
Ingredients
- 2 cup Italian risotto rice 480 ml Italian risotto rice
- 2 tbsp olive oil 30 ml olive oil
- 1 tbsp unsalted butter 15 ml unsalted butter
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1 celery stick, finely chopped 1 celery stick, finely chopped
- 1 carrot, finely chopped 1 carrot, finely chopped
- 1 garlic clove, minced 1 garlic clove, minced
- 1 cup white wine 240 ml white wine
- 4–6 cup chicken or vegetable stock (use as much as needed) 0.96–1.44 l chicken or vegetable stock (use as much as needed)
- Salt and black pepper to taste Salt and black pepper to taste
- 1 tbsp butter 15 ml butter
- 1 cup grated Parmesan cheese 240 ml grated Parmesan cheese
Method
In a frying pan over medium high heat add the olive oil and butter and heat. Add the onion and cook until soft and transluscent, for about 6 to 8 minutes. Add the garlic, carrot and celery and cook for 2 to 3 minutes, stirring constantly. Add the risotto rice and cook for 3 to 4 minutes more, stirring constantly, until lightly brown.
Add the wine and continue cooking and stirring until all the liquid evaporates. Continue adding the chicken or vegetable stock, about a cup at a time, stirring continuously. Repeat until the risotto is ready (check the instructions on the package for the cooking time - you should not overcook the risotto - it should be al dente). Taste and adjust with salt and black pepper to taste.
When the risotto is finished, remove from the heat and add the extra butter. Stir well until the butter dissolves, Finally, add the grated Parmesan cheese and stir well.
Add the wine and continue cooking and stirring until all the liquid evaporates. Continue adding the chicken or vegetable stock, about a cup at a time, stirring continuously. Repeat until the risotto is ready (check the instructions on the package for the cooking time - you should not overcook the risotto - it should be al dente). Taste and adjust with salt and black pepper to taste.
When the risotto is finished, remove from the heat and add the extra butter. Stir well until the butter dissolves, Finally, add the grated Parmesan cheese and stir well.
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