Risotto In Cagnon
|Olive oil||2 Teaspoon|
|Onion||1 Small, finely chopped|
|Italian rice||12 Ounce|
|Dry white wine||1 Cup (16 tbs)|
|Hot water||2 Pint|
|Parmesan cheese||4 Tablespoon (Leveled)|
Risotto is a classic dish of the North the most famous version being risotto Milanese and, when properly cooked, is one of the delights of Italian cuisine.
Risotto is almost always eaten as a dish by itself and rarely accompanies anything other than osso buco Heat the butter and oil in a large saucepan.
Add the onion and fry very gently, covered, for 5 minutes or until the onion is soft but still white.
Add the rice and cook gently for 3 minutes, turning all the time until each rice grain is coated with butter and oil.
Add the wine and cook over a moderate heat until it evaporates.
Blend in the stock, gradually adding more as each amount becomes absorbed by the rice.
Stir frequently with a fork and allow 20 to 30 minutes cooking time, when the rice should be creamy but still firm.
Using a fork, stir in extra butter and the Parmesan cheese and serve straight away.
Pass extra butter and Parmesan cheese separately.