| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Italian |
Tamara1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Finely chopped onion |
| 400 |
g |
Arborio rice |
| 500 |
ml |
Rich red wine such as the Italian Amarone |
| 550 |
ml |
Vegetable or chicken stock; simmering |
| 80 |
g |
Grated parmigiano |
|
|
Freshly ground pepper to taste |
INSTRUCTIONS
Heat the oil in a large saucepan and add the garlic and onion. Saute
until the onion is transparent. Add the rice and stir to coat. Add
half the wine and stir well, allowing the wine to be absorbed before
adding any more liquid. Add the remaining wine to the simmering stock
and bring back to the boil before adding any more to the risotto.
Begin adding the stock a ladle at a time, allowing each addition to be
absorbed before adding the next ladle of stock. Remember to stir the
risotto intermittently throughout the cooking time.
When the stock has been absorbed, remove the saucepan from the heat
immediately and stir through the parmigiano and freshly ground salt
and pepper to taste. Allow to "rest" for two minutes then stir
vigorously and serve.
Converted by MC_Buster.
Per serving: 1581 Calories (kcal); 14g Total Fat; (8% calories from
fat); 30g Protein; 322g Carbohydrate; 0mg Cholesterol; 75mg Sodium
Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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