Risotto
Rice toasted in butter and onion, then cooked by adding hot chicken stock a cup at a time, finished with cream and parmesan.
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Ingredients
- 5 cups liquid, hot (chicken stock)
- 3 tablespoons butter
- ½ cup onion
- 1 cup rice
- Asparagus (or broccoli, peas, etc.), to taste
- ½ cup cream
- ¼ cup parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon white pepper
Directions
- Heat the chicken stock until hot.
- Sauté the butter and onion.
- Add the rice and stir 2-3 minutes.
- Stir in 1 cup of the hot liquid; once it’s absorbed, add more liquid and repeat until the rice is cooked through.
- Add asparagus (or broccoli, peas, etc.), cream, parmesan cheese, salt, and white pepper.
Notes
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