- 1 white onion
- 2 1/8 cups chicken stock (500 ml)
- 2 tablespoons olive oil
- 1 ounce butter (30 g)
- a little salt
- 6 1/3 ounces Arborio or Carnaroli rice (180 g)
- 1/2 glass dry white wine
- 1/2 ounce butter (15 g)
- 1 1/2 ounces grated parmesan (40 g)
Step 1: Risotto
Peel and finely dice the onion. Heat the chicken stock.
Heat the olive oil and half of the butter in a sauté pan. Add the onion, and sweat for 3 minutes without letting it brown. Season with a touch of salt.
Add the rice, and cook for 2 minutes over a very low heat, stirring until it becomes translucent and all the grains are coated.
Tip in half a glass of dry white wine and wait until it is completely absorbed.
Add hot chicken stock to cover, and stir.
When the rice has absorbed this stock, pour in a little more and continue to cook, stirring until it is absorbed.
Repeat the operation until the rice is fully cooked, about 18 to 20 minutes. Season to taste.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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