things to go
with veal 009 Risotto
8 servings
Ingredients
6 tablespoons butter
3 tablespoons finely
chopped onion
1 clove garlic, finely
minced
2 cups raw rice
Salt and freshly ground
pepper to taste
1 teaspoon chopped stem
saffron
5 cups Veal Broth or
chicken broth
½ cup dry white wine
¾ cup freshly grated Parmesan cheese
Directions
Heat two tablespoons of
butter in a fairly large casserole.
Add the onion and garlic and
cook until onion is wilted.
Add the rice, salt, pepper,
and saffron and stir to coat the grains.
Meanwhile, heat the broth and keep it at the simmer.
Add the wine to the rice and cook, stirring occasionally, until all the
wine has evaporated.
Add one cup of the hot broth to the rice mixture and cook, stirring
occasionally and gently, until all that liquid has been absorbed.
Add one-half cup more of the
broth and cook, stirring occasionally, until it is absorbed.
Continue cooking the rice in
this fashion, adding half a cup of broth each three or four minutes,
just until each ladle is absorbed.
Remember that the rice must
cook gently. When all the
broth has been added and absorbed, fold in the remaining butter and the
cheese. When the rice is done, the grains should be tender except at the
very core. which should retain a very small bite.
The total cooking time should be from 25-28 minutes. |
