Risotto Technique

1. 1

   Boil the broth, and keep it simmering on a pot.

2. 2

   On another pot, saute the onion with the olive oil.

3. 3

   Add the rice and cook it with the onion and the olive oil for about 3 minutes.

4. 4

   The goal here is to toast the rice just a little bit

5. 5

   Add the wine, and cook for about 1 minute

6. 6

   Whatever kind of risotto you decide to make ( pumpkin, spinach, saffron, bacon, zucchini etc) this is the time to add that ingredient.

7. 7

   Add 1 ladle of the boiling broth, and stir the rice until it's almost dry.

8. 8

   Add another ladle and keep repeating this process for about 30 minutes, or until you think the rice is ready.

9. 9

   Switch off the stove, add the Parmesan cheese and the butter.

10. 10

    Stir well and close the pot.

11. 11

    Wait 5 minutes and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.