Risotto is a bit of a labor of love. It takes time and attention.....and is delicious.
2 Cups chicken broth
1/2 Cup yellow onion, diced
1/2 Cup risotto rice
2 T dry white wine
3 T Parmesan, grated
2 T Heavy Cream
1 Clove of garlic- or more!
Heat broth on medium on a back burner, then reduce to low.
In a saute pan, cook onions in butter for 3 minutes then ad rice and cook 2 more minutes.
Add wine until absorbed
Begin adding broth in 1/4 cup increments, stirring constantly and allow the broth to be absorbed before adding the next 1/4 cup. This will take about 20 minutes
Finish with the cream and Parmesan. Then salt and pepper to taste.
2 Cups chicken broth
1/2 Cup yellow onion, diced
1/2 Cup risotto rice
2 T dry white wine
3 T Parmesan, grated
2 T Heavy Cream
1 Clove of garlic- or more!
Heat broth on medium on a back burner, then reduce to low.
In a saute pan, cook onions in butter for 3 minutes then ad rice and cook 2 more minutes.
Add wine until absorbed
Begin adding broth in 1/4 cup increments, stirring constantly and allow the broth to be absorbed before adding the next 1/4 cup. This will take about 20 minutes
Finish with the cream and Parmesan. Then salt and pepper to taste.
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