8/11/2019 Parmesan Risotto With a Crunch

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8/11/2019 Parmesan Risotto With a Crunch

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4: Put in a bowel and leave to cool

Method Risotto:

1: Finely dice the onion, garlic and celery

2: Melt a good knob of butter & some olive oil in a large saucepan over a low heat

3: Add diced veg and leave on a low heat for 12-15 minutes until softened but not colored

4: In the meantime measure out you risotto rice about 75g per person

5: Bring your stock to almost boiling point then turn down the heat so that its just simmering

6: Once the veg is softened, turn up the heat and add the rice to the pan.

7: Toast the rice for 1-2 minutes, youre looking to heat up the rice but not color it

8: Turn down the heat under the risotto too about midway and add your glass of wine. (From this

point onwards you need to stand over your rice stirring gently all the time)

9: When the rice has soaked up the wine you can start adding stock (only about a ladle a time)

10: As each ladle of stock is being soaked up taste the rice, once it reaches a creamy consistency but

with a slight bite stop adding stock.

11: Turn off the heat, gently stir in most of the cheese, another knob of butter and cover the

saucepan with a lid.

12: Leave it to rest for a minute or two before serving.

13: Too serve pile the risotto onto the center of a plate, scatter some parmesan cheese on top &

place a generous helping of the crunchy breadcrumbs around the outside.

14: Enjoy