Risotto In Cagnon Recipe
Ingredients
| Butter | 1 Ounce | |
| Olive oil | 2 Teaspoon | |
| Onion | 1 Small, finely chopped | |
| 12 oz. Italian rice | ||
| 1 wine glass dry white wine | ||
| Hot water | 2 Pint | |
| 1 extra oz. butter | ||
| Parmesan cheese | 4 Tablespoon (Leveled) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Risotto is a classic dish of the North the most famous version being risotto Milanese and, when properly cooked, is one of the delights of Italian cuisine.
Risotto is almost always eaten as a dish by itself and rarely accompanies anything other than osso buco Heat the butter and oil in a large saucepan.
Add the onion and fry very gently, covered, for 5 minutes or until the onion is soft but still white.
Add the rice and cook gently for 3 minutes, turning all the time until each rice grain is coated with butter and oil.
Add the wine and cook over a moderate heat until it evaporates.
Blend in the stock, gradually adding more as each amount becomes absorbed by the rice.
Stir frequently with a fork and allow 20 to 30 minutes cooking time, when the rice should be creamy but still firm.
Using a fork, stir in extra butter and the Parmesan cheese and serve straight away.
Pass extra butter and Parmesan cheese separately.
Risotto is almost always eaten as a dish by itself and rarely accompanies anything other than osso buco Heat the butter and oil in a large saucepan.
Add the onion and fry very gently, covered, for 5 minutes or until the onion is soft but still white.
Add the rice and cook gently for 3 minutes, turning all the time until each rice grain is coated with butter and oil.
Add the wine and cook over a moderate heat until it evaporates.
Blend in the stock, gradually adding more as each amount becomes absorbed by the rice.
Stir frequently with a fork and allow 20 to 30 minutes cooking time, when the rice should be creamy but still firm.
Using a fork, stir in extra butter and the Parmesan cheese and serve straight away.
Pass extra butter and Parmesan cheese separately.
Chef
