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White Risotto

world.food's picture
<p><a href="http://www.flickr.com/photos/selenamarie/6040650044/">Image Credit</a></p>
Ingredients
  Stock/Chicken/fish/vegetable/as appropriate 2 Pint
  Olive oil 2 Tablespoon
  Butter 1 Tablespoon (A Dollop)
  Onion 1 Large, peeled, finely chopped
  Garlic 2 Clove (10 gm), peeled, finely chopped
  Celery head 1⁄2 , trimmed, finely chopped
  Arborio risotto rice 2 Cup (32 tbs)
  Dry white vermouth/Dry white wine 300 Milliliter (Dry Martini Or Noilly Prat, Two 150 Milliliter Each Wineglasses)
  Freshly ground black pepper To Taste
  Sea salt To Taste
  Butter 5 Tablespoon
  Freshly grated parmesan cheese 4 Ounce
Directions

Heat the stock.
Put the olive oil and butter into a separate pan, add the onion, garlic, and celery, and cook very slowly for about 15 minutes without coloring.
This is called a soffrito.
When the vegetables have softened, add the rice and turn up the heat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Cheese
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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