White Risotto Recipe
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| Chicken or fish stock | 2 Pint | |
| Olive oil | 2 Tablespoon | |
| A dollop of butter | ||
| Onion | 1 Large, peeled, finely chopped | |
| Garlic | 2 Clove (5gm), peeled, finely chopped | |
| 1/2 a head of celery, trimmed and finely chopped | ||
| Arborio risotto rice | 2 Cup (16 tbs) | |
| 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine | ||
| Sea salt and freshly ground black pepper | ||
| Butter | 5 Tablespoon | |
| Parmesan cheese | 4 Ounce, grated | |
Directions
Heat the stock.
Put the olive oil and butter into a separate pan, add the onion, garlic, and celery, and cook very slowly for about 15 minutes without coloring.
This is called a soffrito.
When the vegetables have softened, add the rice and turn up the heat.
Put the olive oil and butter into a separate pan, add the onion, garlic, and celery, and cook very slowly for about 15 minutes without coloring.
This is called a soffrito.
When the vegetables have softened, add the rice and turn up the heat.
Chef
