Delicious Parmesanrisotto
Cooking Time45 m
Ingredients10
DifficultyMedium
This risotton stays close to the classic, but the rosemary gives it a lightly herbal edge that does much for the whole. It becomes soft, round and really flavorful, especially when it is joined by a hefty salsiccia or other spicy sausage with a lot of meat. It feels simple, but still has a little extra character.
Categories
Main courseDinnerCuisines
Yields
4ServingsCooking Methods
Kokt
Ingredients
4 servings
- Step: 17 dl water
- Step: 22 msk conc. chicken fund
- Step: 31 st yellow onions
- Step: 42 msk olive oil
- Step: 54 dl arborioris
- Step: 62 dl dry white wine
- Step: 7100 g ripped parmesan
- Step: 825 g butter
- Step: 91 msk hacked rosemary
- Step: 102 krm new ground black pepper
Instructions
- Step: 1Boil water and chicken fund in a pot.
- Step: 2Scale and chop the bulb. Fresh the soft on low heat in the olive oil.
- Step: 3Raise the heat and add the rice. milling for 3-4 minutes.
- Step: 4Pour the wine and let it cook in completely.
- Step: 5Add half of the broth, which should be warm.
- Step: 6Lower the heat a little and let the risotton pee. Move from time to time. Spice with broth and boil until the rice only has a small hard core left, about 20 minutes. The consistency should be pretty loose. Take from the heat.
- Step: 7Mix in the parmesan, butter, rosemary and black pepper. Let risotton rest one minute under the lid. Feel free to serve with a good sausage, such as Hjortsalsiccia, and butterstrial fungus.
Näring
| Calories | 582kcal |
|---|---|
| Carbohydrates | 70g |
| Fat | 21g |
| Protein | 18g |
| Serving Size | 4serving |
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