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Cooking time: 45 minutes
2 medium or 3 small onions, finely chopped; 300 g of short-grained rice; 50 g (2 tbsp) butter; 30 ml olive oil; 3-4 cloves garlic, peeled and sliced; 100 ml table white wine; 400 ml vegetable stock; A generous pinch of saffron;
50 g Parmesan cheese.
Making a risotto is very similar to learning to ride a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. Risotto is also very sensitive to timing so my suggestion is to dedicate all your attention to it.
First things first, steep the saffron in hot water. Add a pinch to a cup (100 ml) and it will create the desired flavor and color.
Next, in a heavy base pan, melt half of the butter, add olive oil, onions and garlic. Cook on low heat until the onions are soft but not brown – 8-10 minutes. Now it’s time to add the washed and drained rice. Cook for 2-3 minutes until the rice becomes translucent and then start slowly adding the white wine, while constantly stirring the mass. Cook like this (on low heat) for 5 -8 minutes or until the wine has evaporated completely. At this stage is important to be careful you don’t stop the cooking process by adding too much wine, too quickly.
Once you’ve done with the wine, start adding the vegetable stock in portions. Continue cooking, stirring and adding broth as the rice absorbs it.
It is now time to add the final portion of liquid – that’s the saffron water. Strain through a fine sieve, and then stir from time to time. Once absorbed, it’s time to taste the risotto. It should be ready, on “al dente” side – slightly undercooked. Add some salt if needed.
Finish it off by stirring in the butter and Parmesan, cover risotto with a lid and turn off the flame, leaving it to rest for 5 minutes. While resting the cooking process continues, melting the butter and the Parmesan. After this your risotto should be cooked just the way it should be.
Season with freshly ground black pepper and shred some Parmesan on top of each portion.
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