Risotto by chef jean christophe novelli
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.
