Petitchef

Risotto by chef jean christophe novelli

Other
4 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 4
1oz Unsalted Butter

1tablespoon Olive

Oil

4ozOnions, diced2each

Garlic cloves, peeled and chopped6 each

Sprigs of fresh thyme11oz

Arborio RiceSea Salt and freshly ground


Dry white wine1 pint

Strong vegetable or chicken

stock-HOT 1tablespoon

Mascarpone1tablespoon

Parmesan Cheese

Preparation

  • Melt the butter and oil in a large frying pan.
  • Add the onions and sweat gently for 3 minutes or until softened, but do not allow to brown.
  • Add the garlic and thyme, and stir in the rice. Season and cook, stirring, for 2 minutes to coat the rice.
  • Pour in the white wine, a quarter at a time, and continue to cook, stirring constantly until completely absorbed.
  • Add the hot stock a ladleful at a time, stirring gently until fully absorbed before adding the next. Constantly stir until the rice is just cooked or al dente, about 25,30 minutes.
  • Remove from the heat, stir in the cheese and serve immediately.



Comments:

18/11/2011

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