1
Finely chop the mirepoix, onion, carrot, and celery to prepare.
Restaurant Risotto
A recipe for a proper, deep, and rich-tasting risotto made in a restaurant.
WesternRice & Porridge
⏱️ 17 min total📝 13 steps
What You'll Need
Rice1 serving
MirepoixAppropriate amount
Onion1 chopped onion per serving
Garlic1 clove per serving
Commercial stock900ml
White wineA little
Parmigiano Reggiano cheeseAppropriate amount
Extra virgin olive oilHalf a spoon
Instructions
2
Grease a pan with oil, add the prepared mirepoix, and sauté it while simmering slightly.
3
Add 30 of essence stock and 900 of water, then bring to a boil.
4
Once it starts to boil, turn the heat to medium and simmer for 15 to 20 minutes.
⏱️ 17m 30s5
Finely chop 1 serving of onion and sauté in a pan.
6
Finely chop 1 clove of garlic per serving and sauté together.
7
Add the prepared rice and sauté together until cracks form on the surface.
8
Add white wine to deglaze and infuse the aroma.
9
Add enough stock to just cover the rice and stir while simmering.
10
As the rice cooks and the stock evaporates, add more stock and stir.
11
Cook until the rice grains are soft to the bite and clump together.
12
Turn off the heat, add Parmigiano Reggiano cheese and half a spoon of extra virgin olive oil, and mix.
13
Place the finished risotto on a plate and top with arugula or cheese to finish.