Cookbook:Risotto II

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Risotto II
Category Rice recipes
Servings 6
Time 1 hour

Cookbook | Ingredients | Recipes | Italian cuisine | Rice

Traditional Italian Risotto

Ingredients[edit | edit source]

Procedure[edit | edit source]

Make sure your stock is simmering before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.

  1. Sauté the onion until soft.
  2. Add the rice and mix well until it is coated the oil.
  3. Add the wine and stir constantly over medium heat until it evaporates.
  4. Add enough broth to cover the rice and continue to stir until the liquid is absorbed.
  5. Keep adding broth, a little at a time, while constantly stirring until the rice is done.
  6. In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
  7. Stir in the Parmesan cheese and season with salt to taste.
  8. Serve immediately.