Risotto With Mint
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 6 c Chicken stock
- 2 c Arborio rice
- 1 c Parmigiano -- freshly grated
- Salt -- to taste
- Broth
- -packed
- 1/3 c Fresh mint leaves -- loosely
- 1 Onion -- finely chopped
- 1 c Dry white wine
- 5 tb Unsalted butter
- Chop
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
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.
Method
Chef Wood
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- Heat stock in a medium-size 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.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon