This basic risotto recipe is a good side dish for any kind of meat.
Click here to see the recipe in Portuguese
preparation time: 45 minutes
4 cups arborio rice
8-9 cups chicken or vegetable broth
1 cup white wine
1 tbs. butter
2 garlic cloves, crushed
2 cups leeks, chopped
½ cup grated Parmesan cheese
salt and pepper to taste
½ cup green onion, chopped
1 – Put chicken broth in a saucepan and keep boiling on low heat throughout the risotto preparation.
2 – In a large saucepan, melt butter and put garlic. Cook until garlic is white.
3 – Add leeks, mixing well, until the leeks begin to soften.
4 – Put rice and stir for about 3 minutes.
5 – Put a cup of boiling broth and mix gently so that the broth is completely absorbed.
6 – When the liquid is almost all evaporated, pour wine and mix again until all incorporated to the rice.
7 – After that, repeat the process (1 cup broth + stir until absorbed) until the rice is done, al dente.
8 – Turn off the heat, add cheese, salt and pepper to taste and mix well.
9 – Finish with green onion.
- Add celery to this recipe.
- You can use beef or vegetable broth instead of chicken broth.
- Risotto’s cooking time is usually 18 minutes, start counting when you add the first cup of broth. Still, keep proving until the rice is al dente or good for your taste.