Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Esslöffel | olive oil |
2 | cloves garlic minced |
1 | onion finely chopped |
400 Gramm | Arborio rice |
500 Milliliter | Rich red wine such as the Italian Amarone |
550 Milliliter | Vegetable or chicken stock; simmering |
80 Gramm | parmigiano grated |
| pepper freshly ground |
Heat the oil in a large saucepan and add the garlic and onion. Saute until the onion is transparent. Add the rice and stir to coat. Add half the wine and stir well, allowing the wine to be absorbed before adding any more liquid. Add the remaining wine to the simmering stock and bring back to the boil before adding any more to the risotto.
Begin adding the stock a ladle at a time, allowing each addition to be absorbed before adding the next ladle of stock. Remember to stir the risotto intermittently throughout the cooking time.
When the stock has been absorbed, remove the saucepan from the heat immediately and stir through the parmigiano and freshly ground salt and pepper to taste. Allow to "rest" for two minutes then stir vigorously and serve.
Per serving: 1581 Calories (kcal); 14g Total Fat; (8% calories from fat); 30g Protein; 322g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 20 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
keine |