Risotto with Cream

ИларияИларияНовак1171205
27/11/2013
"A soft creamy texture and magical aroma - 2 of the mandatory requirements for risotto. Bon appetit!"
Preparation25 min.
Cooking25 min.
Тotal50 min.
Servings2
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Ingredients

  • rice - 1 cup (250 g)
  • olive oil - 2 - 3 tablespoons
  • onions - 1/2 head chopped
  • chicken broth - 3 cups (700 ml)
  • white wine - 2/5 cup (100 ml)
  • oil - 2 tablespoons
  • liquid cream - 2/3 cup (150 ml)
  • parsley - 1 tablespoon, finely chopped
  • parmesan - 1/4 cup or grated cheese
  • salt - to taste
  • black pepper - ground, as desired

Preparation

In a saucepan with a thick bottom, heat the olive oil and fry the onion until golden. Add the rice and stir until fried. Add wine and stir until evaporated. Start adding the hot chicken broth in small portions, stirring gently.

As soon as the rice absorbs the liquid, quickly add the butter and cream, stirring vigorously. Season it with spices and a bit of cheese, remove it from the fire and cover for about 15 minutes.

Serve with cream and grated parmesan.

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