In Italy risotto means a wonderful textured delicacy with quality ingredients. Invest in the right variety of rice.
Ingredients
- 3 dl risotto rice arborio or carnaroli
- 4 tbsp olive oil
- 1 onion
- 8 dl vegetable stock
- 2 dl white wine
- 2 dl parmesan grated cheese
Filling ideas
- prosciutto
- spinach
- mushrooms
- asparagus
- goat cheese
Instructions
- Chop the onion very finely.
- Drizzle olive oil and onion bits in a relatively cold pan. Increase the heat slowly until the onion starts to cook. Fry about 5 minutes, stirring all the time. When the onion starts to turn nice and yellow, add the rice and sauté the whole thing for a minute.
- Pour the wine over the rice. Toss gently until the wine is half absorbed.
- Add the stock little by little and swirl until the rice thickens. The risotto must not dry out and stick to the bottom at any point.
- When the rice is almost done (still hard at the core), add the parmesan or any other fillings you like.
- Simmer for a while and swirl the risotto until juicy. Add more stock if needed. The idea is to get a runny consistency in the risotto. Italian risotto is never dry.
Nutrition (values are an approximate guide)
Calories: 665kcal | Carbohydrates: 72g | Protein: 20g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 44mg | Sodium: 1680mg | Potassium: 225mg | Fiber: 3g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 2mg | Calcium: 455mg | Iron: 4mg
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Last Updated on June 12, 2022 by Flavorado
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