Milly & Olly – Risotto Recipe

With the terribly cold weather outside, nothing better to keep us warm than my special Risotto.

YOU WILL NEED:  2 fistfuls of Carnaroli or Arborio Risotto per person – small onion – 100 gr of butter – a TBS of Olive Oil – 1 glass of white wine – 1 ladle of chicken broth (stock) – as much parmesan as you please

Risotto alla Parmigiana

1) Calculate 2 fistfuls of Carnaroli or Arborio risotto per person
2) Cut a small onion in quarters and put it in the pan with melted butter and A tablespoon of olive oil and let them – by doing that way the onions give the rice it’s aroma without their heaviness as they can be removed once the rice is ready.

 

3) simmer until soft breaking the onion into their layers

4)Add the rice and at low heat let it absorb the butter then add a glass of white wine and let it evaporate, that smells wonderful!!

5)Add add a ladle of chicken broth at a time slowly stirring the rice slowly in one direction with a wooden spoon

6)It will take approximately 14 to 16 mins for the risotto to be ready and that is when the broth is fully absorbed but there should be a creamy texture to it still.

7)Take away from the heat and add a large piece of butter (100gr) and Parmesan, stir it in and let it rest for 5 minutes and…

the risotto is ready to be devoured!