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Risotto In Cagnon

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Ingredients
  Butter 1 Ounce
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried

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