Risotto

Name: Risotto
Prep time: 20 min
Yield: 2
Cuisine: Italiana
Ingredients: 3 1/2 cups water; 3 1/2 cups beef broth; 1 white onion; 1 bunch parsley; 1 carrot; 1 clove garlic; 3 tablespoons vegetable oil; 1 cup Arborio rice; 1/3 cups dry white wine; 2 tablespoons butter; 1/2 cups Parmesan cheese, grated; salt, to taste; pepper, to taste

Deborah Dana

The base of Italian rice recipes, which is much simpler to make than it seems, only requires a lot of patience. Very tasty!

Reviewed by Editorial Team of Kiwilimón

Published: 06-03-2013

Preparation

20 mins

Medium

First, prepare the broth for the risotto by combining water, beef broth, half an onion, 2 tablespoons of parsley, 1 piece of carrot, and 1 clove of garlic in a pot. Heat over medium heat until boiling and then let simmer on low heat until used. Chop the other half of the onion finely and sauté it in oil in a medium-sized pot over medium heat until it is translucent. Add the rice to the pot and sauté, stirring continuously with a spatula for 2-3 minutes until the rice is also translucent. Lower the heat and add the white wine. Once it starts to dry out, begin adding the broth we made at the beginning, half a cup at a time, while continuously stirring the rice. Once the rice is creamy and well cooked and no longer absorbs any more broth, add the butter and Parmesan cheese. If you finely chop the parsley and add it to the rice. Remove from heat and serve.