Ingredients (Recipe for 2)
- 160grams risotto
- 80 ml white wine
- Half stock cube
- Quarter onion
- 50 gm of Grana Padano or Parmigiano Reggiano
- Olive oil
Method
- Chop quarter onion finely
- Put half cube of beef stock into pot of water and heat up
- Put small layer of olive oil in pot
- Fry the onion until golden brown
- Add risotto and keep stirring for about 30-40 seconds
- Add wine and stir until wine is evaporated
- Once wine is evaporated, add broth until risotto is covered
- Stir sparingly but make sure the risotto is always covered with broth
- After 15 min allow broth to begin to evaporate
- As broth evaporates start stirring vigorously
- The creaminess of the risotto depends on how much you stir
- Once creaminess is at your liking add grated parmesan and mix until melted
- Risotto is now ready to plate. Add some more parmesan for visual effect
Credit
Orazia Cremona Jnr’s traditional risotto is from his home town Mantova in the North of Italy
“Belfiore Italian Deli” Northlands Deco Park, North Riding, Johannesburg
