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Categories:
unsalted butter onion carrots celery Italian parsley Arborio rice white wine chicken broth salt fresh ground black pepper Ricotta cheese unsalted butter Parmesan cheese
Viewed: 82 - Published at: a year agoIngredients
- 4 tablespoons unsalted butter
- 1/2 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- Italian parsley, coarsely chopped (a handful)
- 2 cups arborio rice
- 1/3 cup dry white wine
- 6 cups chicken broth
- salt
- fresh ground black pepper
- 6 ounces ricotta cheese
- 2 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese, plus additional for the table
Method
- Melt butter in a 2-quart saucepan; add in the onion, carrots, celery, and half the parsley; cook slowly over low heat until the vegetables are wilted and nearly tender.
- Add in the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
- Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
- Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
- Add the hot broth to the rice one ladleful at a time, stirring frequently.
- The rice should cook very slowly over low heat.
- Wait until all the liquid is absorbed before adding the next ladleful of broth.
- Midway through cooking time add salt and pepper to taste.
- When the risotto is just tender, add the ricotta, 2 tablespoons of butter, parmesan cheese, and the remaining parsley.
- Turn off the heat and stir vigorously until all the butter and cheese are absorbed and the ricotta is well mixed into the risotto.
- Serve immediately; pass the Parmesan at the table.
