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Parmesan Risotto


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Tempo de preparo

1 hour(s)


8 servings

  • Ingredients
  • Recipe
  • Arborio rice2 cup
  • Onion1/2 unit(s)
  • Dry white wine100 ml
  • Grated Parmesan100 g
  • Butter1 tablespoon
  • Vegetable broth (hot)2 l
  1. Saute the arborio rice in the onion.
  2. Add the dry white wine, stirring until the liquid evaporates.
  3. Add 2 ladles of vegetable broth, and stir until evaporated.
  4. This process, of adding the broth and stirring until it evaporates, must be carried out until the rice is “al dente”, or the point of your preference. The friction between the grains causes the release of the rice starch, which is important for the creaminess of the risotto.
  5. Add the Parmesan and stir until incorporated.
  6. Turn off the heat and add the butter.
  7. Since Parmesan and butter tend to be salty, you don't need to add salt. But it's up to personal taste.
  8. Serve immediately.
  9. Note 1: This is a basic risotto recipe. You can add any other ingredient: filet mignon, pepperoni, chicken, etc. The ingredient must be “pre-cooked” and added before the Parmesan.
  10. Note 2: Vegetable broth must be kept hot during preparation to avoid thermal shock.

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