White Risotto is easy to cook. Following instructions to the latter is essential for maximum results.
Ingredients
50g butter
100g onion
275g Italian rice
13/4 pints or 41/2 cups hot stock
Grated Parmesan
Salt and pepper
Method of Preparation
Heat half the butter in a sauce pan and fry the onion gently until soft. Add the rice and stir until translucent. Add the hot stock in 3 or 4 installments adding more as the previous addition becomes absorbed. Cook over medium heat, uncovered, stirring from time to time. Towards the end of the cooking time which is 20-25 minutes using Italian rice, continue to stir to avoid the rice sticking together. When it’s creamy but still a bit firm in the center and the liquid almost absorbed, the risotto is ready. Stir in the remaining butter, one heaped tablespoon of Parmesan, salt and pepper to taste. Serve with more butter and Parmesan separately.
Additions: Other ingredients such as cooked chopped ham, chicken, sausage, shell fish or vegetables can be added at the end of the cooking this basic family risotto.
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