Classic Risotto Recipe for cooking yourself with risotto rice, butter and parmesan
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#risotto #rice #recipe Our recipe: creamy risotto to prepare yourself Ingredients for 4 people: 1 onion 100 g Parmesan or Pecorino 2-3 tbsp olive oil 2-3 tbsp butter 400 g risotto rice (e.g. Arborio) approx. 800 ml hot vegetable stock Salt freshly ground pepper Preparation: 1. Peel the onion and cut into fine cubes. 2. Finely grate two-thirds of the Parmesan. 3. Heat the oil and 1 tbsp butter in a saucepan. Sauté the onions for 2 to 3 minutes over a medium heat until translucent. Add the rice and sauté for a further 3 to 4 minutes, stirring constantly. 4. Pour in enough stock to cover the rice. Simmer the risotto until the stock has reduced, stirring constantly. Stir in enough stock again until the rice is covered. Repeat this process until the rice is cooked but still firm to the bite - this takes 20 to 30 minutes, depending on the type of rice. 5. Stir the remaining butter into the risotto, season with salt and pepper and stir in the grated Parmesan. 6. To serve, pour the risotto into a deep plate and grate or shave the remaining Parmesan over it. Garnish with basil if desired. Tip: Be patient when stirring: whether you use Arborio, Carnaroli or Vialone - you should stir regularly so that the rice grains cook evenly and the risotto does not stick to the bottom of the pan - your perseverance will be deliciously rewarded. Extra spicy: Sauté 1 chopped garlic clove with the onion. To prevent the butter from turning brown when sautéing, add the olive oil. The butter at the end enhances the fine aroma and makes the risotto beautifully creamy. Whatever you like: If risotto is served as a side dish with meat, fish or poultry, it is best to use the appropriate broth or stock. For a particularly sophisticated touch, replace a third of the broth with white wine. Solo for risotto! This Italian speciality is also often served alone as an intermeal or main course - mixed with blanched or fried vegetables, mushrooms, fish or seafood. Everything is fried or blanched separately beforehand and then stirred into the cooked rice or served as a topping on the risotto. Noble color change: For a yellow risotto, add a little saffron. It is best to dissolve the threads in the hot broth. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Subscribe to ALL kitchen basics from 321kochen.tv here for free and easily: → http://www.youtube.com/user/321kochen... ← ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Have you tried these videos yet? Make your own cream sauce → • Perfect homemade cream sauce - egg... ← Make your own green pesto (Pesto Genovese) → • Make your own green pesto Recipe for... ← 321kochen.tv kitchen basics → • Kitchen basics 321cooking ← ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
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