Level: Intermediate
Risotto
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- 0.5 medium onion
- 4 cloves of garlic
- GOYA® Garlic flavored Extra Virgin Olive Oil
- 4 cups vegetable broth
- 0.25 cup white wine
- 1 cup risotto rice
- 1 cup Parmesan cheese
- 3 tbsp fresh parsley
- Salt and black pepper to taste
PREPARATION
1
The first step is to peel and finely dice the onion and garlic.
2
In a pan, add a good splash of GOYA® Garlic flavored Extra Virgin Olive Oil at medium heat and once it’s hot add the diced onion and garlic. Stir and cook for a few minutes until the onion is poached.
3
Add the rice, season with salt and pepper and stir. Add the wine and continue stirring for a few more minutes.
4
Add a splash of stock and stir. Continue to add the broth, one ladle at a time, as it is absorbed by the rice, and more is needed. The rice will take about 20 minutes to be ready.
5
When the rice is almost ready, add the last ladle of broth, some fresh parsley and the grated Parmesan cheese Season to taste with salt and leave to absorb the broth until it has a creamy texture.
6
Finally add a little more Parmesan cheese on top and serve.