Risotto Recipe at MyDish

Risotto

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Method

  • 1. Heat the oil with half the butter. Add Pancetta and onions and fry for 5 minutes. Add the stock and bring to boil.

  • 2. Stir in the rice and season to taste with pepper. Cook until the rice tender, about 20-30 minutes, stirring occasionaly.

  • 3. Add the parsley and cook for 8 minutes.

  • 4. Stir in the remaining butter and the Parmesan. Serve immediately with freshly grounded black pepper.

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    Ingredients

    • 1 tbsp. olive oil
    • 60g butter
    • 60g pancetta (italian unsmoked chopped bacon)
    • 1L hot chicken stock
    • 200g risotto rice
    • 1 small onion. chopped
    • 60g parmesan. grated
    • to taste black pepper

    By Views 1648  Added Thu Jun 11 2009

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