2019-07-01 The Australian Womens Weekly Food

BASIC RISOTTO

PREP + COOK TIME  MINUTES SERVES 

litres(cups)chickenstock

gbutterchopped

mediumbrownonion(g)

choppedfinely

clovesgarliccrushed

cups(g)carnarolior

arboriorice

½cup(ml)drywhitewine

cup(g)gratedparmesan

 Bringstocktoasimmerina

mediumsaucepan

keepwarmon

lowheat    

 Heathalfthebutterinaheavy

basedsaucepanovermediumheat



cookonionandgarlicstirringfor


minutesoruntilonionissoft    

 Addrice

stirforminutesor

untilwellcoated   Addwine

bring

totheboil Stirincuphotstock

untilabsorbed  

 Continueaddingstockmixture

cupatatimestirringfrequently

untilabsorbedaftereachaddition  

 Stirinremainingbutterand

parmesan    Serveoruseforthe

variationsonthefollowingpages   

DO

AHEAD

Risotto is a great dish

when you’re entertaining

friends. Here’s a little

restaurant secret. Begin

the risotto using the usual

method and cook to a little

more than halfway, say for

 minutes, then spread

the mixture out to cool

quickly on a baking tray.

About  minutes before

you want to serve it, place

the risotto mixture back

in the pan, continue

to ladle in the remaining

hot stock and finish

according to the recipe.

 #THEWEEKLYEATS