Italian Risotto
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
Calories: 665kcalCarbohydrates: 72gProtein: 20gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 44mgSodium: 1680mgPotassium: 225mgFiber: 3gSugar: 3gVitamin A: 859IUVitamin C: 2mgCalcium: 455mgIron: 4mg
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