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Basic risotto
Chapter IX ·
Side dishes · Nº 366
Basic risotto
6 ingredients
5 steps
Ingredients
Method
Ingredients
For
320 g
rice
, Vialone Nano, Arborio or Carnaroli
90 g
butter
, unsalted
100 ml
parmesan
, grated
120 ml
white wine
, dry
3 tablespoons
onion
, grated or very finely chopped
1½ l
chicken broth
, boiling
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Method
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1
In a preferably low, wide pot, melt 30 g of butter, add the onion and sauté for a few minutes until all the water evaporates, but don't let it brown.
2
Add the rice and, stirring constantly with a wooden spoon, let it fry for about 3 minutes over medium heat.
3
Pour in the white wine and, stirring constantly, let it evaporate completely. Add half a ladle of boiling chicken broth and stir until the liquid is fully absorbed; add more broth and stir, and each time the rice has absorbed the broth, repeat this process.
4
After about 14 minutes, taste it and let it cook for another two minutes or so, depending on the doneness. But the important thing is that it finishes nice and moist with broth.
5
Remove from heat, add the remaining 60 g of butter and the grated Parmesan. Stir quickly so the risotto becomes nice and buttery. Adjust the salt and serve immediately.
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Risotto with brie, Parma ham and arugula
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