26
Traditional Risotto
Servings: 4 to 6
Ingreedients:
3 tablespoons butter
1 medium onion, chopped fine
2 cups Arborio rice
-
important:
use measuring cup that came with appliance for the rice
1/3 cup dry white wine
6 cups (54 ounces) chicken or vegetable broth
3/4 cup grated Parmesan cheese
Salt and black pepper to taste
• Add 2 tablespoons of the butter to the cooking pot. Select the
Brown/Sauté
setting. Set temperature to 320F. Set
cooking time to 20 minutes. Press Start/Stop. When butter is melted and hot, add the onion and cook, stirring,
until soft. Add the rice to the onion mixture and cook, stirring frequently for 3 minutes. Add the wine and stir
well. Let reduce by half. Add the broth and stir well. Press Start/Stop.
• Select the
Risotto
setting. Press Start/Stop. Cook, covered, until risotto is creamy and rice tastes slightly al dente,
approximately 25 minutes. Press Start/Stop. Stir in the remaining tablespoon of butter. Then stir in the Parmesan
cheese. Season with salt and black pepper to taste. Serve immediately.
Variation
Risotto alla Milanese:
Add 1 teaspoon saffron threads or powder while cooking the onions.
Add 1 cup of cooked peas to the pot when adding the butter and Parmesan cheese at the end of the recipe.
Zucchini Risotto:
Add small-diced, large zucchini and cook with the onion.
Cooking Directions:
Prepare as indicated in the recipe.
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