Risotto by chef jean christophe novelli

Risotto by chef jean christophe novelli
Other
4 servings
Very Easy
50 min

Ingredients

4

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Preparation

Preparation15 min
Cook time35 min
  • 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.


Questions


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Comments

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18/11/2011

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