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- Prep time:
- 10 mins
- Cook time:
- 35 mins
- Serves:
- 6
Silvana Franco’s risotto makes a simple supper dish or a great accompaniment to casseroles
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Tips and suggestions
- Cooks Tips...
- Carnaroli is an Italian white rice, grown in the Piedmont and Lombardy regions of Italy. Considered to be the finest of the rices used to make risotto, carnaroli is a short, plump grain, in the same family as arborio rice.
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Ingredients
- 1.5 litres chicken stock, or use vegetable stock
- 300ml dry White wine
- 1 sprig Rosemary
- 120g Butter
- 1 small Onion, very finely chopped
- 600g Carnaroli Risotto rice, or other risotto rice (see Cook’s note below)
- 1 Lemon, grated rind and juice only
- 100g Parmesan, grated
- 1 large handful Parsley, finely chopped
Method
1. Heat the chicken stock, wine and rosemary together in a large saucepan until simmering.2. Melt half the butter in a large, heavy-based frying pan and cook the onion until softened.
3. Add the rice, turning to coat it thoroughly in the butter.
4. Add the hot liquid, a ladle or two at a time, to the risotto, stirring frequently and keeping it over a high heat until all the liquid is absorbed – it should take 15-20 minutes.
5. Stir in the lemon rind and juice, remaining butter, parmesan and parsley.
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Latest Comment
What on earth are you doing promoting this as VEGGIE? The second word of this article is "chicken". I know I can adapt the recipe to make it vegetarian, but that's not the point.
As usual, vegetarians are an afterthought and vegetarian cuisine isn't real cooking....