INFO
So simple, so awesome
Details
Ingredients
- 250 g. (1 cup) of Risotto rice
- 1 Large Onion
- 100 g (7 Tbsp) of butter
- 500 g (2 cups) of white broth (twice the rice)
- 30 g (1 oz) of grated parmesan cheese (a bit more does not hurt)
- Salt and Pepper
Method
- Wash the rice and drain it well
- Chop the onion very finely
- Melt the 5 Tbsp of butter at low heat and fry until transparent
- Add the rice, turn the heat to very low
- Stir a bit
- WHen the rice has absorb the butter, pour the stock
- Bring to a simmer and cover (tigh fit if possible)
- Salt and pepper to taste
- Incorporate the remaining 2 Tbsp of butter
- Incorporate the cheese and serve
Quick View
| Traditional | |
|---|---|
| Serve | 4 |
| Preparation Time | 15 mn |
| Cooking Time | 20 mn |
| Temperature | |
| Authors | Pascal Crausaz Bocuse |
| Special |
