risotto
Next Dish: Gibanica
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy.
Recipe
Ingredients:
1.5 cups Arborio rice
5 cups chicken broth
1 cup dry white wine
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons butter
Fresh parsley for garnish
Instructions:
Warm the chicken broth over medium heat and keep it warm.
In a separate large pan, heat the olive oil over medium heat.
Add the onion to the pan and sauté until it is translucent.
Add the garlic and Arborio rice to the pan, stirring to coat the rice in the oil.
Add the white wine to the pan and stir until it is completely absorbed by the rice.
Begin adding the warm chicken broth to the rice one cup at a time, stirring continuously, and waiting until each addition of broth is absorbed before adding the next.
Continue this process until the rice is creamy and al dente. This should take about 18-20 minutes.
Remove the pan from the heat and stir in the Parmesan cheese and butter.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving. Enjoy your homemade Risotto.