The rice Love it, no matter how we prepare it, it is always a triumph. But without a doubt the Risotto is one of those dishes that we fall for, a thousand times.
The risotto can be prepare with an infinite number of ingredients, from the most basic to accompanying it of luxury ingredients. Today we bring you a very simple one but with a flavor to Don't forget, parmesan risotto.
Time: 35 minutes
Servings: 4 people
Difficulty: Middle-low
Ingredients:
400g of rice arborio or carnaroli
3 tablespoons of extra virgin olive oil
1 large onion
200ml of wine white
250g parmesan grated
30g butter
1l of broth vegetables
Salt
Butter
Preparation
- we put the vegetable broth in our Copper saucepan and heat, keep on heat low.
- We peel and cut the onion into small pieces, add the olive oil to the Copper saucepan and heat.
- A Once hot, add the onion, sauté over low heat until softened.
- We incorporate the rice, stir to mix and sauté for a few minutes.
- We add the wine, we leave it on high heat until the alcohol has evaporated and we little by little adding the vegetable broth.
- Must stir so that the rice releases the starch, so you should not get lost and go adding the broth as needed.
- Cook between 18-20 minutes and once it is ready, remove from the heat, add a butter nut and grated parmesan.
- We remove well to distribute the cheese and serve immediately.
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