INGREDIENTS:
1 cup risotto rice
3 cups chicken broth
1 stalk of celery, finely chopped
a handful of button mushrooms, finely chopped
2 shallots, minced
half a stick of butter
1 clove of garlic
1 cup white wine
1/2 cup grated parmesan
salt and pepper to taste
DIRECTIONS:
1. In a saucepan, gently simmer the chicken broth, so that it's warm when you add it to the rice later.
2. Chop the vegetables. Then sauté them in half of the butter for a few minutes until tender.
3. Add the rice to the frying pan and sauté with the veggies for about 2 minutes until it just starts to turn translucent.
4. Now, transfer the rice and veggies to a larger pot, and add the wine. Stir it constantly until the wine is absorbed. Maybe 5 minutes. The constant stirring is the essential part of this process.
5. Once all the wine is absorbed, do the same thing with the broth, 1/2 cup at a time. Add 1/2 cup, stir it constantly until the liquid absorbs, and repeat until the broth is gone. The whole process should take about 25 minutes. when you're out of liquid, the rice should be cooked.
5. Finally, stir in the other half of the butter and the parmesan until it all melts. Then serve immediately.
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