Filter
Reset
Sort ByRelevance
Bernie
Risotto
Basic recipe for the Italian classic risotto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the stock to a high heat on a high heat, turn down the heat and leave the stock on the stove. Meanwhile, cut the onion.
-
Heat the butter in a thick-bottomed pan over low heat.
-
Add the onion and fruit for 3 minutes until it is translucent. Add the risotto rice and cook for 3 minutes while stirring until the grains are glassy.
-
Add the white wine and stir until it is absorbed.
-
Add a dash of chicken broth and keep stirring until it is absorbed. Repeat until the rice is tender. This takes about 20 min.
-
You may have some stock left over. Meanwhile, grate the Parmesan cheese.
-
Remove the pan from the heat and add the cheese and the rest of the butter. Leave with the lid on the pan for 3 minutes.
-
Remove the lid from the pan, stir in the risotto and season with salt and pepper.
-
Garnish with some extra Parmesan cheese and pepper and serve immediately.
Blogs that might be interesting
-
40 minSide dishold white bread, milk, half-to-half-chopped, egg, nutmeg, flour, butter,the classic meatball
-
45 minSide dishfrozen wonton skins, pig shipolata, fresh ginger, garlic, fresh coriander, kale part cubes (frozen), White pepper, soy sauce, peanut oil, lime, bunch onion, roasted sesame oil,wontons with pork and kale
-
10 minSide dishraisins, carrots, mandarin dressing,carrot salad with mandarin and raisins
-
20 minSide dishdate, balsamic vinegar, walnut, old cheese, orange, dried fig, Red port, shaved almonds, baguette, Camembert, Brie, gruyere, Roquefort, port salut,French cheese with date-nut tapenade and fig chutney
Nutrition
465Calories
Sodium0% DV1.400mg
Fat28% DV18g
Protein24% DV12g
Carbs20% DV61g
Fiber4% DV1g
Loved it