Risotto milanese
Serves 4
Preparation time 5 min
Cooking time 20 min
Serves 4 Preparation time 5 minCooking time 20 min Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 1/2 cups aborio rice
- 1/2 cup white wine
- 6 cups chicken stock, hot
- 60g grated Parmesan cheese
Method
- In a large heavy saucepan heat the oil and cook onion and garlic until softened but not coloured
- Add rice and stir until it 'crackles', approx 1-2 minutes
- Add the wineand about half a cup of stock at a time, stirring constantly and adding more when teh liquid has absorbed
- Continue until rice is tender and all stock has been absorbed
- It should be a creamy consistency, neither dry nor 'soupy'
- Remove from heat and stir in cheese
