RISOTTO

RISOTTO

Easy recipe for home cooked meal

for 10 people :

Rice 300 grams Carnaroli/aboreo

oinion - 1 tablespoon finely chopped

Parmesan cheese - 2 generous handfills white wine -

1 cup unsalted butter - 60 grams

2 litres beef stock

saffron 1 gram

pepper

1)chop onion - cook with 1/4 or 1/2 of butter - becomes golden

2)add rice + stir until becomes brillant + shiny

3)add cup of dry white wime - stir until rice has absorbed

4)add stock 1 finger level over rice - stir, keep edge clean

5)add saffron powder. (rice become yellow) at high heat

6)keep adding stock a little at a time + stirring + keep scratening the bottom so it doesn't stick - use wooden spoon at medium heat

7)abort 18 minuts gets a good risotto keep moist - not hard

8)add butter + parmesan cheese out of hot pot (off the heat - same pot ok)

9)add pepper

Day after - roll in hand - like egges (to be deep fried)roll in flour + add scrambled eggs + roll in crumbled bread+ be about an orange size

Copyright : Chef Moreno, Varenna, Italy by Shelly Engels.