RCI-RC.002.0038.001
Traditional Italian Risotto
Traditional Italian Risotto
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 5 tablespoons
- onion1 mediumchopped
- risotto rice (plump2½ cupsmedium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)
- ¾ cup
- 6 cups
- saffron powder½ teaspoon
- ½ cup
- 1 unit
Method
1
Sauté the onion until soft.
4 minutes
2
Add the rice and mix well until it is coated the oil.
2 minutes
3
Add the wine and stir constantly over medium heat until it evaporates.
3 minutes
4
Add enough broth to cover the rice and continue to stir until the liquid is absorbed.
3 minutes
5
Keep adding broth, a little at a time, while constantly stirring until the rice is done.
15 minutes
6
In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.
2 minutes
7
Stir in the Parmesan cheese and season with salt to taste.
2 minutes
8
Serve immediately.
1 minutes