CLASSIC RISOTTO
Deliciously rich and perfectly versatile, risotto is easier to prepare than you might think - Here is a recipe that has it made in three easy steps - You should toast the rice to prevent the kernels from absorbing too much moisture and making the dish mushy. ENJOY!!
Provided by Chef mariajane
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- .
- Start by heating 2 teaspoons olive oil in heavy bottomed, medium-size saucepan over medium heat. Add the onion and sauté, stirring until translucent, about 3 minutes. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 minutes.
- Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup at a time. It's not necaessary to stir constantly, but you shold stir often. Let the rice almost fully absorb the broth before adding another cup.
- Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 minutes. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.
Nutrition Facts : Calories 313.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 5.5, Sodium 806.3, Carbohydrate 43.4, Fiber 1.7, Sugar 1.7, Protein 10.4
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