Ingredients
- 250 gram Arborio Rice Italian risotto rice
- 1 pcs. Onion finely chopped
- 2 cloves Garlic finely chopped
- 200 gram White Wine
- 1.5 l stock chicken or vegetable stock
- 100 gram Parmesan freshly grated
- Butter
- Olive Oil
- White Wine Vinegar
- Spices salt and pepper
Instructions
- In a pot, sauté onions and garlic in a mix of butter and oil. Cook until the onions are translucent and soft but not brown.
- Add the rice and let it sauté until it starts to absorb the fat. Then add the white wine and let it evaporate.
- Add the boiling stock a little at a time, and let it almost evaporate before adding more. Stir the risotto almost continuously throughout.
- After approximately 20 minutes, the rice should be tender. It should not be as soft as rice pudding but still have a slight bite. The risotto should not be dry, but rather a bit fluid.
- Remove the pot from the heat and stir in parmesan and extra butter. Season with salt, pepper, and white wine vinegar and serve immediately.
- Serve the risotto with crispy fried Serrano ham and avocado.
Notes
Stop food waste: Yesterday's risotto, leftover Serrano or Parma ham, and an avocado can quickly become a delicious leftover lunch in the best stop food waste style.