A basic risotto with parmesan | table&spoon
Making risotto requires time. Time to allow the starch in the rice grains to slowly release creating the creamy consistency but firm bite of each grain.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tablenspoon.com.
Ingredients
- 5-6 cups broth (chicken, vegetable)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/3 cup chopped onion or leek, chopped very finely
- 1 1/2 cups arborio rice or any other Italian risotto rice
- 1/4 cup dry white wine
- 1/2 cup parmigiano-reggiano cheese
- finish
- generous sprinkle of white truffle oil
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