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Bernie
Risotto
Basic recipe for the Italian classic risotto.
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Ingredients
Directions
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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.
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Heat the butter in a thick-bottomed pan over low heat.
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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.
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Add the white wine and stir until it is absorbed.
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Add a dash of chicken broth and keep stirring until it is absorbed. Repeat until the rice is tender. This takes about 20 min.
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You may have some stock left over. Meanwhile, grate the Parmesan cheese.
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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.
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Remove the lid from the pan, stir in the risotto and season with salt and pepper.
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Garnish with some extra Parmesan cheese and pepper and serve immediately.
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Nutrition
465Calories
Sodium0% DV1.400mg
Fat28% DV18g
Protein24% DV12g
Carbs20% DV61g
Fiber4% DV1g
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