Enough for 8 servings
Use real Arborio or risotto rice when making risotto.
- 2.5 l (10 c) chicken stock (make your own: click here for the recipe)
- 60 ml (¼ c) butter
- 1 onion, finely chopped
- 400 g (1 pack) arborio rice
- 125 ml (½ c) dry white wine
- 80 ml (1/3 c) cold butter, cut into cubes
- 125 ml (½ c) finely grated Parmesan cheese
- Salt and ground black pepper
- Hand full of parsley, chopped
- Parmesan rolls for serving
1 Heat the stock in a saucepan over low heat so that it can simmer slowly.
2 Melt the butter in a large pan over low heat and simmer the onion for 5 min. until soft, but not brown.
3 Increase the temperature slightly, add the rice and fry until it is warmed up and each grain is covered with butter. Stir with a wooden spoon.
4 Add the wine and stir until it has been evaporated.
5 Add a cup of the hot stock, just enough to cover the rice. Stir so that the rice does not stick to the bottom of the pan. Allow the extract to be cooked completely before adding the next cup. The whole process should not exceed 18 minutes. The rice must be creamy, soft on the outside but still firm on the inside.
6 Take off the heat and allow the risotto top rest for 1 min. rest. Stir in the cold butter quickly and then the parmesan. Flavour to taste.
7 Sprinkle parsley and serve with parma sauce rolls. Serve immediately.
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