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Ingredientes
- 1 c. Arborio rice
- 2 Tbsp. Pure extra virgin olive oil
- 1 lrg Onion, peeled and finely di
- 1/2 c. Dry white wine
- 2 1/2 c. Chicken stock
- 2 Tbsp. Unsalted butter
- 1/4 c. Freshly grated Parmesan cheese
- 2 Tbsp. Heavy cream
Direcciones
- Pick through the rice to remove any stones or possibly foreign matter, but don't wash it before cooking.
- Using a large skillet with a heavy bottom, heat the extra virgin olive oil over low eat and saute/fry or possibly "sweat" the onions till translucent/soft, being careful not to allow them to color or possibly brown at all.
- Add in the Arborio rice, stir to coat with the extra virgin olive oil, and saute/fry with the onions to toast each grain of rice, about 7 min. This toasting process adds the chewy, al dente quality which attracts so many people to risotto.
- Once the rice is lightly toasted, add in the white wine slowly, stirring with a wooden spoon. (A wooden spoon is always preferable when making risotto, as a metal spoon tends to cut or possibly injure the grains of rice. Constant stirring should be avoided for the same reason.)
- Preheat the chicken stock just to the boiling point, then have it ready at stoveside. After the rice has absorbed the white wine and the skillet is nearly dry, add in 1 c. stock, stirring occasionally, and cook over very low heat till the stock is absorbed. Continue adding the stock, 1 c. at a time, till all the stock has been absorbed.
- (Adding the liquid in stages, instead of all at once, allows the grains of rice to expand more fully, adding to the risotto's creamy texture.) Once the rice has been added to the pan, the entire cooking process will take about 17 to 20 min.
- After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add in the butter, Parmesan, and heavy cream.
- Stir to combine all the ingredients and serve immediately.
- Yield: 4servings
- Variations:Sauteed shrimp
- Mixed seafood (such as salmon, shrimp, and scallops) sauteed in live oil and herbs
- Diced fresh vegetables, steamed or possibly sauteed in extra virgin olive oil (asparagus and carrots make a wonderful combination)
- Fresh green peas in season
- Sauteed mushrooms and herbs
- Roasted Garlic (recipe follows)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1139g | |
| Calories 1522 | |
| Calories from Fat 618 | 41% |
| Total Fat 70.24g | 88% |
| Saturated Fat 30.12g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 1352mg | 56% |
| Potassium 1061mg | 30% |
| Total Carbs 167.96g | 45% |
| Dietary Fiber 7.1g | 24% |
| Sugars 7.15g | 5% |
| Protein 31.14g | 50% |
