in Italy

Risotto Vialone

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 clove(s) garlic
  • 2 tbsp butter
  • 200 g rice (Vialone risotto rice)
  • 5 tbsp dry white wine
  • 500 ml veal stock
  • 50 g Parmesan, finely grated

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and finely dice the onions and garlic. Heat the butter in a saucepan. Sauté the onions and garlic. Add the rice and cook until translucent, stirring constantly. Deglaze with the white wine and reduce slightly. Gradually add the stock, stirring constantly. (You may need more liquid.) Reduce the liquid almost completely. Cook the risotto for about 20 minutes, stirring constantly, until it has a slightly creamy consistency with a bit of bite. Stir in the finely grated Parmesan cheese and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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