BASIC RISOTTO
Portions : 4 dishes or 6 starters - Preparation : 15 minutes - Cooking : 25 minutes
Ingredients
- 625 ml (2 1/2 cups) low-salt chicken broth
- 15 ml (1 tablespoon) Cacao Barry Mycryo cocoa butter (or vegetable oil)
- 1 onion, peeled and chopped
- 250 g (9 oz) risotto rice (Arborio or Carnaroli)
- 125 ml (1/2 cup) dry white wine
- 30 g (1 oz) Parmigiano Reggiano cheese
- 30 g (1 oz) soft butter
- juice of 1/2 lemon
- salt and pepper to taste
Preparation
- Bring the stock to the boil in a saucepan, then set aside over low heat.
- In a hot, fat-free saucepan sprinkled with Mycryo butter, sweat the onion over low heat. Add the rice, heat over high heat and stir until translucent, coated with the fat (this step is called "pearlizing the rice").
- Add the white wine and reduce to dryness.
- Over low heat, uncovered, gradually add the hot broth to the rice, stirring constantly until the rice absorbs the added liquid each time. The rice is cooked when it is al dente (still firm to the bite). Season to taste.
- When the rice has finished cooking, remove from the heat and stir in the Parmesan, butter and lemon juice, checking the seasoning.
NB: Add more hot stock to the rice if you like it creamier.
