John Myers
Almond Risotto As Main Course or Side Dish
The perfect almond risotto as main course or side dish recipe with a picture and simple step-by-step instructions.
- 1 tbsp Butter
- 1 piece Onion
- 120 g Risotto rice
- 50 ml White wine
- 200 ml Vegetable broth
- 50 ml Cream
- 50 g Grated Parmesan
- 40 g Roasted almond slivers
- Salt
- Pepper from the grinder
- Peel the onion and cut into small pieces. Heat the butter in a saucepan and fry the onion over low heat until translucent.
- Add the risotto rice, sweat briefly with white wine and pour in about 1/3 of the hot vegetable stock. Simmer over a moderate heat for about 18 minutes, stirring constantly and gradually adding some hot broth until the risotto is nice and firm to the bite but creamy.
- Finally stir in the cream, the toasted almond slivers and the Parmesan cheese into the risotto and sauté briefly. Season to taste with salt and pepper from the mill and serve on a preheated plate. Garnish with toasted almond slivers.
Tips
- Serve the almond risotto as a side dish to briefly fried meat or fish or with a salad of your choice as a main course.
- If you want it a bit more spicy, you could add a chopped chilli pepper.
- For a risotto to be a surefire success, the liquid should be added hot. It’s best to keep them warm on the stove.
- I put a little orange on the side of each serving and find that the sweetish orange note harmonizes very well with the dish.
- You can find the recipe for wild salmon with Cointreau sauce and almond risotto under my recipes Marinated wild salmon with Cointreau sauce and almond risotto
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