I’ve already made several risotto recipes here on the blog! It is a unique dish, easy to make and very tasty. However, if you decide to serve it with a more elaborate meat, or with vegetables for example, the simple risotto is the best option so as not to “fight” with the other flavors.
This recipe also serves as a “base”, as by adding other ingredients you can make thousands of risottos with it. For beginners in the kitchen, it is a good dish to impress.
Ingredients:
1/2 chopped onion
3 tablespoons of olive oil
1 cup arborio rice (tea)
1/2 cup dry white wine
3 cup(s) of boiling water with 2 tablets of vegetable broth dissolved (or the same amount of homemade broth)
1/2 cup grated parmesan
Black pepper (I prefer to use white pepper)
1 heaped tablespoon of butter
Bring the water to a boil and dissolve the vegetable broth tablets in it. After it boils, turn it off and keep the pan with water next to the pan in which you will make the risotto. But of course, using homemade broth is healthier and tastier.
Heat the oil and sauté the onion over low heat until it becomes transparent. Add the rice and mix well. Add the white wine, stir and keep on low heat until it almost dries.
Take a ladle of vegetable broth and add it to the rice. Stir from time to time to prevent it from sticking to the bottom, when it is almost dry, repeat the operation (always on low heat), until the rice is soft.
Turn off the heat, add the parmesan, butter and sprinkle a little pepper. I like to serve it drizzled with good olive oil and sprinkled with oregano and/or thyme.
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