Recipe
This recipe was only the second time making risotto... so yummy. easy but still you need to pay attention. Definitely prepare all your ingredients for this and whatever is accompanying it before you start the risotto. Also a great note that the original recipe made note of is to NOT use a cooking white wine. Use a good white wine you'd want to drink. Definitely stay away from sweeter ones, but you should do that anyway :) First step is to heat up the stock, start that before you start the "mise en place".
Ingredients
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1/2 medium Onion, Diced
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4 cloves Garlic, minced
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1 Tbs Olive oil
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1 Tbs Butter
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4 cups Vegetable Stock
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1/4 cup Dry white wine
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1 cup Arborio or vialone nano rice
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1 cup Freshly grated Parmesan cheese plus extra for serving
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3 Tbs Freshly chopped parsley
Instructions
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1.
Preparation15
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2.
Cooking30 minutes
Begin by heating your stock and keeping it warm.,Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).,Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.,Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).,Add the wine and stir until it is absorbed.,Add 1 ladle full of the stock and stir until it absorbs.,Repeat this until you have used almost all of the stock - it should take about 17-25 minutes.,When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.,Let it absorb until it is creamy and thick, but not soupy.,Serve, adding extra parmesan if desired.
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3.
Serving3