Risotto With Mint

No ratings yet

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

saucepan and keep warm over very low heat.
Melt 4 Tablespoons of the butter in a large saucepan. When the butter foams, add the onion. Saute over medium heat until the onion is pale yellow. Add the rice. Cook for 1 to 2 minutes, or just enough to coat the rice with the butter and onion. Stir in the wine. Cook, stirring constantly, until the wine has evaporated. Add a few laddles of broth, just enough to barely cover the rice. Cook over medium heat, until the broth has been absorbed. Continue cooking and stirring the rice in this manner, adding the broth a bit at a time, until the rice is done, 15 to 20 minutes. During the last 2 or 3 minutes of cooking, chop the mint very fine and add to the rice with the remaining tablespoon of butter and 1/3 cup of the parmigiano. Taste for seasoning and doneness. The rice should be tender but still firm to the bite. At this point, the rice should have a creamy, moist consistancy. Serve immediately with the remaining parmigiano.

Our shopper agent compares the ingredients on FoodByNation's marketplace. Check out right here.

20 recordings, free to play here.

La villanella (Ma come balli bene bella bimba)

“La villanella (Ma come balli bene bella bimba)”, via Wikimedia Commons (converted to MP3) · Public domain (dedicated by its author)Source

Rate it