White Risotto

White Risotto

INGREDIENTS

2tbs olive oil

knob butter

4 white onions – finely sliced

4 cloves garlic – finely chopped

400g Arborio rice

2 wine glasses white wine

About 800ml hot vegetable stock

75g butter - cubed

1 Taleggio cheese – cubed (remove any rind)

Salt and pepper

Parmesan cheese for grating

 

METHOD

Heat the oil in a heavy based frying pan, when hot add a knob of butter and the onions and garlic and cook over a low heat until soft – about 15 minutes - being very careful not to let them brown. 

Turn up the heat then add the rice, stir it well.  Add the wine and keep stirring, until the wine has been absorbed.  Turn down the heat and start adding the hot stock a ladle at a time.  Ensure the liquid is absorbed before adding more, this will take about 15 minutes, the rice should be creamy but still have a slight bite. Season to taste.   

Remove from the heat, add the cubed butter and taleggio cheese, cover the pan and set aside for a few minutes.

Serve in ANTA pasta dishes – grate over Parmesan cheese to taste.

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