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Risotto In Cagnon

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  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

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: 
Main Dish
Stir Fried

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1970 Calories from Fat 458

% Daily Value*

Total Fat 51 g78.4%

Saturated Fat 22.6 g112.8%

Trans Fat 0 g

Cholesterol 88.2 mg29.4%

Sodium 1105.5 mg46.1%

Total Carbohydrates 282 g93.9%

Dietary Fiber 9.6 g38.5%

Sugars 15.4 g

Protein 46 g92.2%

Vitamin A 17.4% Vitamin C 15.2%

Calcium 55.9% Iron 7.2%

*Based on a 2000 Calorie diet

Risotto In Cagnon Recipe