home / cooking / recipes

Risotto

Source: Internet

Ingredients

• 300 g risotto (100 to 150 g per person)
• small onion, fine dice
• 100 mL white wine
• 20 g butter
• 100 g parmesan
• 200 g grape tomatoes
• around 2 L beef broth
• toppings (can be portobello mushrooms, dried mushrooms, asparagus)
• 1 tsp salt

Procedure

1. Prepare the beef broth in advance (boil ossobuco, onion, carrot, and celery in a pressure cooker for 40 mins). Keep the broth at near boiling temperatures (as soon as it boils, turn off the heat)
2. Score tomatoes in an X shape with a knife on the "butt" end. Blanch for 30 secs. and peel them. Chop coarsely
3. Saute the onion in butter for 3 mins, stirring constantly so it doesn't brown
4. Add the rice and saute for 2 mins, stirring constantly
5. Add the white wine, mix constantly until mostly dry
6. Add the tomatoes, salt, and a ladle of broth
7. Keep stirring always, and adding a ladle of broth when the rice is almost dry
8. If the broth seems to be running out, boil water in a separate pan.
9. Cooking time is around 30 mins. Determine how long the topping needs to cook. (for example, mushrooms: 10 minutes, asparagus, 6 minutes)
10. Add the parmesan as soon as the rice is done