Risotto With Cheese, Onions and Garlic

by Editorial Staff

Risotto is made from special types of rice with a high starch content, such as arborio. Such rice absorbs a lot of liquid and the dish turns out with an interesting creamy texture. And shallots, vegetable broth and parmesan give it an even more interesting taste.

Cook: 40 mins

Serving: 3

Ingredients

  • Arborio rice – 190 g
  • Shallots (or small onions) – 130 g
  • Garlic – 1-2 cloves
  • Parmesan cheese (or any hard cheese) – 60 g
  • Vegetable broth (hot) – 1 l
  • Dry white wine – 180 g
  • Salt – 1/2 teaspoon
  • Ground black pepper – on the tip of a knife
  • Butter – 45 g

Directions

  1. Prepare the food you need.
    I have a vegetable broth, but you can also cook with chicken. Bring broth to a boil.
    Finely grate the Parmesan.
  2. Peel the shallots and garlic. Chop the onion into small cubes, finely chop the garlic.
    Heat 25 g of butter in a skillet, add chopped onion and garlic. While stirring, fry until the onions are translucent, while avoiding browning the onions and garlic.
  3. Add rice to the onion (you do not need to rinse) and, stirring often, fry for 3-4 minutes over medium heat. The rice should turn white.
  4. Pour in white wine and, while continuing to stir, cook over a slightly over medium heat until the wine is completely absorbed and partially evaporated.
  5. Pour in 250 ml vegetable stock and continue cooking the risotto, stirring frequently with a wide spatula.
  6. Some of the liquid will be absorbed into the rice, some will evaporate.
  7. Pour in another 250 ml of broth and cook, stirring frequently, until the broth is absorbed.
  8. Then, as it is absorbed, add broth in smaller portions, 100-150 ml each. As a result, a creamy mass should be obtained (at the same time, the rice grains to a greater extent retain their shape, become soft and tender).
  9. Remove skillet from heat. Add salt, black pepper, remaining butter and grated Parmesan.
  10. Mix everything. Serve the risotto immediately.

    Enjoy your meal!

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