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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
6 tbsp butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups Arborio rice
Salt and pepper, to taste
5 1/2 cups chicken stock
1/2 cup dry white wine
3/4 cup grated parmesan cheese
In a large stockpot, melt 2 tbsp butter. Add onions and garlic; sauté until translucent. Add rice and seasonings; sauté lightly. Meanwhile heat broth and keep at a simmer. Add wine to rice; cook until rice has evaporated. Add 1 cup of stock and cook on low heat until liquid is absorbed. Continue cooking rice, adding more stock every 3-4 minutes until each addition has absorbed. When all the stock has been added and absorbed, after about 25 minutes, stir in remaining butter and cheese. This should be creamy.
CLASSIC RISOTTO
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
6 tbsp butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups Arborio rice
Salt and pepper, to taste
5 1/2 cups chicken stock
1/2 cup dry white wine
3/4 cup grated parmesan cheese
In a large stockpot, melt 2 tbsp butter. Add onions and garlic; sauté until translucent. Add rice and seasonings; sauté lightly. Meanwhile heat broth and keep at a simmer. Add wine to rice; cook until rice has evaporated. Add 1 cup of stock and cook on low heat until liquid is absorbed. Continue cooking rice, adding more stock every 3-4 minutes until each addition has absorbed. When all the stock has been added and absorbed, after about 25 minutes, stir in remaining butter and cheese. This should be creamy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.