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  • Serves 8
  • 45 minutes
  • Difficulty Easy
  • 7 Ingredients

93 Comments

This works as a good base rissotto. You can add pretty much anything to it. Serves 2-3 on its own, or 6-8 as a side dish.


Ingredients (serves 8)

  • 6 Cups chicken stock
  • 2 Tablespoons olive oil
  • 2 cloves chopped garlic
  • 1 chopped onion
  • 2 Cups rice
  • 1/2 cup finely grated parmesan
  • 15 grams butter

Method

  1. Heat stock over low heat.
  2. In another saucepan cook olive oil, garlic and onion until just soft – about 5 minutes.
  3. Add rice and stir to coat, cook for 3 minutes until translucent
  4. Add stock, one cup at a time and stir in between additions until rice is cooked – about 25 minutes
  5. Sir through parmesan and butter.

Notes

Works well with Veal Osso Bucco recipe.

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