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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Classic, simple needs no other explanation. Ingredients:
25 g butter |
1 tablespoon olive oil |
1 onion, finely chopped |
325 g risotto rice |
150 ml dry white wine |
900 ml hot vegetable stock |
25 g parmesan cheese or 25 g castelli cheese, shaved |
Directions:
1. Heat butter in a wide shallow saucepan. Cook onion until soft and golden. Add rice and stir for 2 - 3 minutes.
2. Pour in wine and increase heat, stirring until wine has been absorbed. drink remainder of bottle while stirring.
3. Add one third of the hot stock and cook until it has been absorbed, keep remaining stock hot.
4. Repeat until all stock is gone, make sure your stir constantly. The risotto should be wet and creamy.
5. Serve topped with the cheese.
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