QR Code
Pdf
Warm up your broth in a medium pot, keeping it at a low simmer.
Slice an onion into small bits and sweat it in a wide pan over medium heat with about 30g of butter and salt for 3 minutes.
Add about 10g more butter and the rice, then set a timer for 20 minutes and 30 seconds.
Toast the rice in the butter for 2 minutes, then add the white wine and let it boil off.
Add the parm stock 1 ladle at a time, stirring after each addition, and let the broth and rice boil together.
Finely chop garlic (and anchovy if using) and add to the pan.
Prepare any raw vegetable or garnish additions.
2 minutes before the timer goes off, incorporate any pre-cooked or pureed vegetables.
1 minute before the timer goes off, check the viscosity of the risotto.
When the timer goes off, turn off the heat, add cream or butter, and grate parm over the top.