| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
40 mins |
2 Adults |
An Italian classic
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 1 tablespoon of Fussels Extra Virgin Rapeseed Oil
- 1 tablespoon of Fussels Garlic Rapeseed Oil
- 1 small onion, finely chopped
- 200g Arborio rice
- 75ml dry white wine
- 900ml stock or water
- Salt and pepper
- Pinch of saffron strands
- 1 tablespoon of grated Parmesan cheese
Method
Heat the oils in a pan.
Add the chopped onion and sweat until translucent.
Add the rice and heat until the grains are very hot.
Pour in the wine and let it be absorbed.
Start adding your stock. Add ladle by ladle, waiting for it to be absorbed before each addition.
Add the saffron to the pan.
Keep the pan hot and stir constantly to keep the starch moving.
When the rice has only a slight crunch left, add the parmesan and melt into the risotto.
Once the rice is cooked with almost no crunch to it, pour into bowls and serve.
