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BASIC
RISOTTO
4
- 4 1/2 cups vegetable or chicken stock
1 cup dry white wine
1 tablespoon olive oil
1 tablespoon butter
1 onion finely chopped
2 cups arborio rice
1/2 cup shaved or grated parmesan cheese
cracked black pepper
Place
stock and wine in a saucepan over medium
heat and bring to a very slow simmer. Place
olive oil and butter in a heavy-based saucepan
over medium heat. Add onion to oil and butter,
and cook until soft.
Add
rice to oil, butter and onion and cook,
stirring, for 1 minute or until rice is
translucent.
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Slowly
add 1 cup of stock to rice and stir constantly
until liquid has been absorbed. Repeat, only adding
more stock after liquid has been absorbed. Continue
adding stock until rice is soft and risotto is
creamy. If you need more liquid, heat extra stock
or water. Risotto should have firm but tender
grains of rice.
When
rice is almost cooked, stir through parmesan and
pepper. Serve risotto in deep bowls on a bed of
steamed greens generously sprinkled with cracked
black pepper.
Serves
4.
[The
New Cook, Donna Hay]
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