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Wednesday, December 26, 2012,2:34 AM by
V.Chitralekha

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RISOTTO WITH PARSLEY

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Melt half the butter in a large pan and fry the onion gently until soft and translucent.
  • Add the rice and heat in the butter and onion until it is shiny and very hot. Add the glass of wine and stir for 1 minute until the alcohol has evaporated.
  • Add 2 ladleful of stocks, stir until the grains have absorbed the liquid. Continue to add the stock waiting for the liquid to be absorbed before adding more.
  • When the risotto is creamy and the rice is tender but still firm to the bite, season with salt and pepper; then take the pan off the heat.
  • Stir in the rest of the butter, the prepared parsley and the cheese. Stir thoroughly and cover.
  • Leave the risotto to rest for 5 minutes, then transfer onto a warmed platter and serve at once.

INGREDIENTS

  • 100 grams unsalted butter
  • 1 onion, very finely chopped
  • 400 grams Arborio rice
  • 100 ml dry white wine (Pinot Grigio is my preference)
  • 2 litres rich chicken stock, kept simmering
  • Large bunch of fresh flat leaf parsley (washed, stalks discarded, finely chopped )
  • 100 grams freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

5 comments for “Risotto with Parsley”

  • Posted Sunday, February 12, 2023 at 7:13:39 PM

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