THE RISOTTO Start by chopping everything first. Once you start, you will need all the ingredients to hand, as you will need to stir the risotto continuously. Also, do not wash the rice. In a large pan, gently fry the onion and garlic in the olive oil. We need them to be soft, and translucent. In a separate pan, bring the Vegetable stock to simmering point. If you haven't already made some, the recipe is at the end of this page. Now add the rice to the onions and stir so the grains are well coated with the oil, which should take a couple of minutes only. Add the white wine and stir until absorbed. You can now start adding the hot stock one ladle at a time, waiting until each ladle full has been absorbed before adding the next. Stir continuously. It is important that the stock is hot, otherwise the rice will stop cooking when you add it. After about 15 minutes the rice should be cooked and the risotto should have a soft, creamy consistency. Season to taste. Add the butter and parmesan and stir vigorously to incorporate. The risotto should then look creamy and shiny. Serve with more parmesan to sprinkle over the top. VEGETABLE STOCK |
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