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Basic risotto
Category : Rice, Italian, Basic recipes
Servings : 5
Time Taken : 15-30 mins
Rating :
Method
- Saute onions in olive oil until they take a golden colour but do not get them brown.
- Add the risotto rice and saute until it gets translucent.
- Add the white wine and simmer on low temperature until the rice has absorbed the wine.
- Add some of the hot stock stirring lightly.
- Let it simmer on low temperature until all the stock is absorbed by the rice.
- Add some more stock and continue stirring and simmering on low temperature.
- Continue in this way until the rice is soft but not over cooked.
- This is a basic recipe.
Ingredients:
400g - risotto rice
1 dash olive oil
2 - onions, chopped
100 ml - white wine
1 litre - chicken or vegetable stock
70g - butter
100g - parmesan cheese
Salt, white pepper to taste
400g - risotto rice
1 dash olive oil
2 - onions, chopped
100 ml - white wine
1 litre - chicken or vegetable stock
70g - butter
100g - parmesan cheese
Salt, white pepper to taste
