💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › risotto-… captured on 2022-06-11 at 23:52:35.

View Raw

More Information

-=-=-=-=-=-=-



                            RISOTTO WITH MINT

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       c            Chicken stock
   5       tb           Unsalted butter
   1                    Onion -- finely chopped
   2       c            Arborio rice
   1       c            Dry white wine
     1/3   c            Fresh mint leaves -- loosely
                        -packed
   1       c            Parmigiano -- freshly grated
                        Salt -- to taste

  Recipe by: Modern Italian Cooking
  Heat stock in a medium-size saucepan and keep warm
  over very low heat.
  
  Melt 4 Tablespoons of the butter in a large saucepan.
  When the butter foams, add the onion.  Saute over
  medium heat until the onion is pale yellow.  Add the
  rice.  Cook for 1 to 2 minutes, or just enough to coat
  the rice with the butter and onion.  Stir in the wine.
  Cook, stirring constantly, until the wine has
  evaporated.  Add a few laddles of broth, just enough
  to barely cover the rice.  Cook over medium heat,
  until the broth has been absorbed.  Continue cooking
  and stirring the rice in this manner, adding the broth
  a bit at a time, until the rice is done, 15 to 20
  minutes.  During the last 2 or 3 minutes of cooking,
  chop the mint very fine and add to the rice with the
  remaining tablespoon of butter and 1/3 cup of the
  parmigiano. Taste for seasoning and doneness.  The
  rice should be tender but still firm to the bite.  At
  this point, the rice should have a creamy, moist
  consistancy.  Serve immediately with the remaining
  parmigiano.
 


                   - - - - - - - - - - - - - - - - - -