Ingredients:

arborio rice.

Directions:

risotto recipe: 1 cup arborio rice 2 tablespoons of butter 1 small onion 1 litre of chicken broth chopped parsley (to taste) 100 g grated parmesan cheese 1 large garlic clove, crushed (optional) 1 cup of white wine (optional). please add an additional cup of chicken broth to the raw ingredients if the wine is left out. melt 1 tablespoon of butter on medium heat in a saucepan. chop onion (and garlic) finely and add to melted butter, cook until translucent. add rice and stir to coat, let stand for 30 seconds. if you use the wine, add it and simmer until the wine has almost evaporated. add half of the chicken broth and stir until absorbed. continue cooking rice adding more broth as needed, stir until absorbed. cook for another 10-15 minutes, or until rice is done. the secret of great risotto is that the rice should be cooked ' al-dente" which means the rice should be firm and have a bit of "bite" left. remove from heat. add chopped parsley, the remaining tablespoon of butter and 2 tablespoons of parmesan cheese and mix all together. the remainder of the parmesan cheese should be applied (if desired) after risotto is cooked on top. let stand for 2 minutes and serve. makes approximately 3 cups.

Allergens:

may contain soy and wheat.