Risotto: receta básica

Ingredientes

• 350 g Risotto Rice
• 800 ml broth
• 160 ml dry white wine
• 2 EL Olive oil
• 50 g butter
• 50 g Parmesan cheese
• salt

Preparación

1. 1

   Cut the onion into small cubes

2. 2

   Heat the broth in a separate saucepan

3. 3

   Sauté the onions in a saucepan with the olive oil and half the butter

4. 4

   Add the rice and briefly mix everything together

5. 5

   Slowly add the white wine and stir everything

6. 6

   Turn the heat down a bit, the rice should simmer, not boil

7. 7

   Gradually add a ladle of the hot broth

8. 8

   Add a pinch of salt

9. 9

   And continue to stir—the rice should always be just covered with the liquid.

10. 10

    Again, stir and fill up with the broth from time to time

11. 11

    After about 25 minutes, the rice should be cooked—soft with a slight bite

12. 12

    Add the remaining butter and stir

13. 13

    Turn off the stove but leave the pot on the hot plate

14. 14

    Grate Parmesan

15. 15

    Add half of the Parmesan, stir and let the rice soak for about 5 minutes

16. 16

    Season with salt, divide between your plates and top with the remaining Parmesan cheese