Pasta

Creamy risotto

Name: Creamy risotto
Total time: 35 min
Yield: serves 3
Ingredients: 250 g Rice; 1 Onion; 30 g Butter; 50 g Parmesan; 750 ml Stock; 10 cl White wine

Preparation time: 35 min
Servings: serves 3

Ingredients

serves 3

Rice — to buy250 g
Onion — to buy1
Butter — to buy30 g
Parmesan — to buy50 g
Stock — to buy750 ml
White wine — to buy10 cl

Preparation

Heat the stock in a separate pan and keep it gently simmering throughout the cooking (cold stock would stop the rice from cooking properly).
Sauté the sliced onion in half the butter over low heat, until translucent without browning.
Add the rice and toast it for 2 minutes, stirring, until the grains turn translucent at the edges.
Pour in the white wine and let it evaporate almost completely, stirring.
Add the hot stock one ladle at a time, waiting for the rice to absorb the liquid before adding more, stirring regularly throughout cooking (about 18 minutes), until the rice is creamy but still slightly firm to the bite.
Off the heat, stir in the remaining cold butter and the grated parmesan, mixing vigorously to bind the sauce (this is the famous 'mantecatura' that makes risotto glossy and creamy). Serve immediately.