Risotto

Risotto的做法说明

Serves4

1liter vegetable stock or chicken stock
2 shallots & 1/2 celery,diced
1 cup risotto rice (Arborio, Carnaroli, Vialone Nano)
½ cup dry white wine
2 tbsp butter
¼ cup grated Parmesan cheese
chopped Italian parsley
your choice of vegetables	choice: cook seperately--add with the last ladle

1.
Warm 1 liter stock :low heat.
2.
In a pan :heat 1tbsp oil & butter Shallots&celery : 5mins-translucent. Add 1cup rice: 1 min-coated Add 1/2 cup white wine : stire- fully absorbed
3.
Add a ladle stock : stir constantly-absorbed. Repeat : 15-20minutes (low heat-simmerring) add choice & the last ladle stock remove from heat.
4.
Stir in 2 tbsp butter & 1/4 cup parmesan cheese Cover & rest: 2- 5min Scatter over the parsely Serve.
5.
choice: 1 wild mushrooms &garlic&thyme&&butter 2 pumpkin & rosmary or sage 3 Asparagus&peas&courgett&mint 4 Salmon & pea& thyme onion & leek & garlic