Aborion Rice Instructions - basic risotto
80g butter (chopped) 80 grams butter (chopped)
1 onion (finely chopped) 1 onion (finely chopped)
2 tbs fresh parsley (optional) 2 tablespoon fresh parsley (optional)
3 cup chicken stock 3 cup chicken stock
80g finely grated parmesan 80 grams finely grated parmesan
1 1/2 cup arborio rice 1 and 1 half cup arborio rice
1 1/2 tbs olive oil 1 and 1 half tablespoon olive oil
2 garlic cloves (crushed) 2 garlic cloves (crushed)
1/2 cup dry white wine 1 half cup dry white wine
1.Place stock into a saucepan and bring to a simmer over medium heat.
2. In a wide saucepan, heat oil and 20g butter over medium heat. Add onion and garlic and cook for 8 minutes, stirring occasionally, or until onion is very soft.
3.Add rice and stir well to coat. Cook for 1-2 minutes or until lightly toasted.
4. Add wine and cook for 2-3 minutes, stirring occasionally, or until absorbed.
5. Add 1/2 cup stock and cook, stirring gently and occasionally, until absorbed. Repeat adding stock in batches (allowing to absorb between each addition), cooking for 20 minutes or until rice is al dente. Remove from heat and stand for 1 minute.
6. Beat in parmesan and remaining butter until combined and creamy. Season to taste, stir through herbs, if using, and serve immediately.