Anything Risotto
Anything Risotto
Rating: (1 rated)
  • 1 small onion, finely chopped
  • 60 ml (1/4 cup) butter
  • 500 ml (2 cups) Arborio, Carnaroli or Vialone nano rice
  • 125 ml (1/2 cup) white wine
  • 1.125 litre (4 1/2 cups) warm chicken broth, approximately
  • 375 ml (1 1/2 cups) grated Parmigiano Reggiano cheese
  • Salt and pepper
  • Preparation
  • In a saucepan, soften the onion in the butter. Add the rice and cook for 1 minute over medium heat, stirring to coat with the butter. Add the wine and reduce until almost dry.
  • Add 125 ml (1/2 cup) of the broth at a time and cook, stirring frequently, until the broth is almost completely absorbed. Repeat until the broth is completely incorporated and the rice is tender.
  • Off the heat, add the cheese and stir until melted. Adjust the seasoning. Add the toppings of your choice. Serve immediately.
  • Description
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