Yellow Risotto
Risotto • Italian
Description
The broth for risotto is as important a flavor component as the wine. Ideally, it should be made from beef, chicken, carrots, potatoes, celery, and parsley.
Ingredients
- Rice 10 oz
- Onion 1 head
- Olive Oil 4 spoons
- Saffron a pinch
- Butter 0 oz
- Parmesan Cheese 5 oz
- Salt to taste
- Chicken Broth 0 qt
- Ground Black Pepper to taste
- Apple Wine 1 glass
Step-by-Step Guide
Step 1
Grate the Parmesan cheese using a fine grater. Finely chop the onion. Heat olive oil in a large, deep skillet, ensuring the bottom is level with the surface of the burner. Sauté the onion until it becomes translucent. It's important not to let it burn or dry out; to be safe, you can add a little water to the skillet.
Step 2
Add the rice to the skillet. It's easy to measure with your hands: one good handful is one serving. Now, the rice should be sautéed for two to three minutes so that it remains firm on the outside after cooking.
Step 3
Pour in and reduce a glass of white wine. The more aromatic the wine, the richer the flavor of the risotto will be.
Step 4
On a nearby burner, keep the broth hot and periodically add it to the rice, one cup at a time, while stirring and allowing it to reduce.
Step 5
In 20–25 minutes, the rice will be ready. Stir in the saffron and remove from heat after a minute. To achieve a creamy flavor in the risotto, mix in a piece of butter. Add pepper to taste.
Step 6
Stir one handful of Parmesan cheese into the rice, and place the remaining Parmesan on the table alongside the risotto.
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