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Risotto Fiorentina

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Ingredients
  Olive oil 2 Tablespoon
  Butter 1 Tablespoon
  Minced basil 1 Tablespoon
  Finely chopped carrots 1 Tablespoon
  Finely chopped celery 1 Tablespoon
  Minced parsley/1 teaspoon dried 1 Tablespoon
  Ground beef 4 Ounce
  White wine 1⁄4 Cup (4 tbs)
  Italian arborio rice 1 Cup (16 tbs)
  Beef stock 3 1⁄2 Cup (56 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

MAKING
1) In a saucepan, melt butter and oil and saute basil, carrots, celery and parsley for 3 minutes on medium flame.
2) Stir in the beef and cook till it is no longer pink. Add in wine and cook for 2 minutes.
3) Mix in the rice and cook for 5 minutes. Add 1/2 cup stock and stir continuously. Adjust the heat so that the rice continues cooking in the stock. When the liquid is absorbed, add in another 1/2 cup of stock. Continue adding more stock until rice is thoroughly cooked in about 20 to 25 minutes.
4) Remove the rice from the flame and add in parmesan cheese.

SERVING
5) Serve the risotto hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice
Cook Time: 
40 Minutes
Servings: 
2

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