RISOTTO WITH PARSLEY
Serves :
4
Preparation Time :
Cooking Time :
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”
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