Cookbook:Quick Risotto
| Quick Risotto | |
|---|---|
| Category | Rice recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
When really pressed for time, the following recipe will produce a reasonable semblance of risotto within ten minutes.
Ingredients
editProcedure
edit- Place a pot over strong heat and pour in the stock to boil. You will need twice as much stock as the rice to be cooked (e.g. 2 cups of stock for 1 cup of dry rice).
- Place a second pot over strong heat and drop in some butter.
- Once the butter in the first pot has melted, pour in the rice and start sautéing it, stirring continuously with a wooden spoon. The butter will soon start to froth. Extra seasonings can also be added at this point.
- By this time, the stock will have started boiling. Pour it into the pot with the rice (caution: this produces hot steam suddenly), stir well to make sure that no rice has stuck on the inside of the pot, cover the pot, and switch off the heat.
- Leave alone for 5–7 minutes, then serve.