White wine risotto

The basis for most risotto recipes.

Information

Type

rice

Preparation time

20 minutes

Cooking time

40 minutes

Total time

1 hour

Yield

Serves 2 people

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2–4 sticks of celery
• 1 clove of garlic
• 1 cup of risotto rice
• 1 glass white wine
• 0.5 l vegetable stock
• 75 g Parmigiano-Reggiano (parmesan)
• salt and pepper
• 1 tbspbutter

Instructions

1. Chop the onion, celery, and garlic.
2. Add olive oil and the cut up vegetables to the pot, cover and sweat on medium heat until onions are translucent.
3. Add the risotto rice and stir so that all the rice if coated in oil. Leave for a couple of minutes.
4. Add the wine and stir. Wait until all the wine is absorbed.
5. Start adding the vegetable stock, just enough at a time to moisten the rice, while stirring the rice well.
6. Once all the stock is used up, turn the heat to low (or off) and add grated cheese, salt, pepper and butter to taste.

Author

Ekaterina Gerasimova

Published

27th April 2011