Very quick parmesan risotto Ingredients: 1- onion - 50 g of - butter - 1 tablespoon of - olive oil salt - 300 g of - round or arborio rice - 40 g of - parmesan - 1.2 l of - water - 1- chicken stock.
Utensils: 1 saucepan - 1 blender - 1 ladle - 1 wooden spoon - 1 grater - 1 salad bowl - 1 kitchen scale -
Total time:
25 min
Preparation:
5 min -
Cooking:
20 min
Phase 1
Melt the cube of poultry and keep it warm.
Phase 2
Chop the onion then in a saucepan heat the oil and 10 g of butter, adding the onion. To leavecook for 5 minutes over low heat.
Phase 3
Add the rice and stir for 2 minutes until it becomes translucent. Add salt and add a ladle of hot broth. Always stir to prevent the rice from sticking.
Phase 4
Once the broth has evaporated, pour in another ladle of broth. Continue this process for 15 minutes over medium heat. Pour in the broth as it evaporates. Always stir the rice.
Phase 5
Once the rice is cooked, turn off the heat and add the 40 g of butter in pieces and the previously grated parmesan, mixing quickly.
Phase 6
You will obtain a delicious, creamy and melt-in-the-mouth risotto! Enjoy your food !
Utensils: 1 saucepan - 1 blender - 1 ladle - 1 wooden spoon - 1 grater - 1 salad bowl - 1 kitchen scale -
Total time:
25 min
Preparation:
5 min -
Cooking:
20 min
Phase 1
Melt the cube of poultry and keep it warm.
Phase 2
Chop the onion then in a saucepan heat the oil and 10 g of butter, adding the onion. To leavecook for 5 minutes over low heat.
Phase 3
Add the rice and stir for 2 minutes until it becomes translucent. Add salt and add a ladle of hot broth. Always stir to prevent the rice from sticking.
Phase 4
Once the broth has evaporated, pour in another ladle of broth. Continue this process for 15 minutes over medium heat. Pour in the broth as it evaporates. Always stir the rice.
Phase 5
Once the rice is cooked, turn off the heat and add the 40 g of butter in pieces and the previously grated parmesan, mixing quickly.
Phase 6
You will obtain a delicious, creamy and melt-in-the-mouth risotto! Enjoy your food !