Risotto Bianco Veg
HT MC Italian
4 Hot Vegetarian Rice
Grains Vegetables Alcohol Main Course Gluten Wheat
free Italy Europe
fl.oz. Dry white wine
900ml/30 fl.oz. Fresh hot Stock (approx)
tbsp finely grated Parmesan
Melt two-thirds of the butter in a wide shallow saucepan. Fry the onion over medium heat
for about 5 minutes, until it is golden, but not
brown. Add the rice and stir over the heat for
a further 2- 3 minutes.
Pour in the wine and cook over a high heat, stirring, until it has been absorbed.
3. Add one-third of
the hot stock. Cook until the stock has been absorbed,
4. Add another one-third of
the stock and cook until the stock has been absorbed, stirring constantly.
Add the last one-third of
the stock and continue to cook until the stock has been absorbed, stirring
constantly. All in all it will take
about 20 minutes from the time you start adding the stock. The end product
should be quite wet and creamy.
Season with salt and pepper and fork in the remaining butter and Parmesan
cheese. Serve the rice in a warmed serving dish, with
extra Parmesan cheese.
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