Créé avec l’IA
Classic Risotto
Ingrédients
4 Portions
- Arborio rice1 1/2 cups
- Chicken or vegetable stock4 cups
- White wine1/2 cup
- Onion1 medium
- Garlic2 cloves
- Parmesan cheese3/4 cup
- Butter2 tablespoons
- Olive oil2 tablespoons
- Saltto taste
- Black pepperto taste
Instructions
- 1
Warm the chicken or vegetable stock in a saucepan over low heat.
- 2
Finely chop the onion and mince the garlic.
- 3
In a separate large pan, heat the olive oil and 1 tablespoon of butter over medium heat.
- 4
Add the chopped onion to the pan and sauté until it becomes translucent, about 2-3 minutes.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Stir in the Arborio rice and cook for about 2 minutes to toast the rice, making sure it doesn't brown.
- 7
Pour in the white wine and stir until it is fully absorbed by the rice.
- 8
Begin adding the warm stock, one ladle at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
- 9
Continue this process until the rice is creamy and cooked to al dente, which should take about 18-20 minutes. You may not need all the stock, or you may need a little more – adjust as necessary.
