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Ingredients
| salted butter: 2 Tbl |
| olive oil: 2 Tbl |
| onions: 1 (finely chopped) |
| garlic: 2 cloves (minced) |
| Arborio rice: 1 cup |
| chicken stock: 3 cups |
| white wine: 1 cup |
| carrots: 1 (grated) |
| parsley: 2 Tbl (chopped) |
| grated parmesan cheese: 2 Tbl |
Basic Risotto
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- Melt butter and oil in a pan and saute the onion and garlic until transparent.
- Add arborio rice and stir until each grain has absorbed the butter and oil.
- When golden brown, slowly start adding the stock and wine, about 1/4 cup at a time. Continue adding liquid while stirring constantly until risotto is smooth and creamy but each grain of rice is still separate, about 30 minutes or so.
- Towards the end of the cooking time, stir in the grated carrot and 1 tbsp chopped parsley.
- Serve garnished with parmesan cheese and remaining chopped parsley.