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1 quart chicken stock, heated 2 tablespoons olive oil 2 tablespoons finely-minced onions 1/2 pound Arborio rice 2 tablespoons butter 2 tablespoons heavy cream 1 tablespoon chopped chives 1 tablespoon chopped parsley 1/4 cup grated Parmesan cheese, plus extra for garnish Truffle oil, for drizzling (optional) |
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Heat chicken broth to simmering in a small saucepan and leave on very low heat.
In a heavy- based, wide saucepan heat olive oil, add onions and cook until golden over medium heat. Add rice and stir to coat each and every grain with oil. Begin by adding 1 cup of hot stock, stirring with a wooden spoon to mix. Allow this liquid to be absorbed, then add 1/2 cup stock, stirring until evaporated. Continue to add broth by 1/2 cupfuls, stirring after each addition. Continue until rice begins to soften. Last addition of stock should just absorb into rice, leaving it slightly tight. Stirring quickly with a wooden spoon, add butter and cream . Risotto will become very creamy. Stir in herbs and cheese. Remove from heat and adjust seasoning to taste.
Serve topped with freshly-grated cheese and drizzle with truffle oil, if using.
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