Risotto (italian rice)
Ingredients
500 gm Risotto rice
1550 gmVegetable stock
350gm Chopped onion
500 gm Butter
10 gm Salt
10 gm Pepper
200 ml Wine
200 gm Parmesan cheese
Method
1. Heat half the quantity of butter and saute the chopped onion till
translucent.
2. Add the rice and saute till it starts sticking to the base.
3. Deglaze with white wine.
4. Add half the quantity of the stock and simmer on a very low heat.
5. When the stock gets absorbed, and more stock and cook.
6. For finishing, add the remaining quantity of butter and monte.
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