Risotto Fiorentina Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| Chopped parsley | 1 Tablespoon | |
| Carrot | 1 Tablespoon, chopped | |
| Celery | 1 Tablespoon, chopped | |
| Chopped basil | 1 Tablespoon | |
| Ground beef | 4 Ounce | |
| White wine | 4 Tablespoon | |
| Risotto rice | 8 Ounce | |
| Approx. 3 1/2 cups beef stock (consomme) | ||
| Parmesan cheese | 1/3 Cup (16 tbs) | |
Directions
Heat in medium-sized saucepan.
Add and cook for 3 minutes on a medium heat.
Add and cook for 5-8 minutes, until just cooked.
Add and cook for 2 more minutes.
Add and stir until light brown.
Add slowly, stirring constantly.
Cook for approx. 20-25 minutes on a medium-low heat, until liquid is absorbed by rice.
Add just before serving.
Add and cook for 3 minutes on a medium heat.
Add and cook for 5-8 minutes, until just cooked.
Add and cook for 2 more minutes.
Add and stir until light brown.
Add slowly, stirring constantly.
Cook for approx. 20-25 minutes on a medium-low heat, until liquid is absorbed by rice.
Add just before serving.
Chef
