Christmas Risotto
Christmas Risotto
A spicy risotto with an unmistakable scent and taste, great to try during the holiday season.
Vedi Anche:All Special Risotti
Ingredients x4 people
- Carnaroli rice 340g
- Vegetable stock 1L
- Glühwein/Vin Brulè wine 100mL
- Cooking cream 30ml
- Red onion 1
- Butter 60g
- Salt & pepper to taste
- Olive oil 15mL
Procedure:
Finely chop a red onion and brown it, in a saucepan with the handle, with 15mL of evo oil and half of the 30g butter, turning it with a wooden spoon.
At this point add the rice and toast it for a couple of minutes, turning it continuously. Let's add 100mL of aromatic Glüwein/Vin Brulé wine which should completely evaporate until the alcoholic part is lost. Once the wine has evaporated, let's add the boiling broth, one ladle at a time, for the whole cooking time which will be 17-19 minutes, continuing to stir with a wooden ladle in order not to let it stick to the casserole.
Nearly cooked, add the 30ml of cooking cream, cook for another two minutes, turn off the heat, add salt and pepper to taste, stir in the remaining butter and serve.
Garnish with a cinnamon stick or star anise and maybe a slice of caramelized orange.
At this point add the rice and toast it for a couple of minutes, turning it continuously. Let's add 100mL of aromatic Glüwein/Vin Brulé wine which should completely evaporate until the alcoholic part is lost. Once the wine has evaporated, let's add the boiling broth, one ladle at a time, for the whole cooking time which will be 17-19 minutes, continuing to stir with a wooden ladle in order not to let it stick to the casserole.
Nearly cooked, add the 30ml of cooking cream, cook for another two minutes, turn off the heat, add salt and pepper to taste, stir in the remaining butter and serve.
Garnish with a cinnamon stick or star anise and maybe a slice of caramelized orange.
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