Rice Risotto the Classical Way

The risotto recipe which has its origin in North Italy uses mainly white wine and parmesan cheese for its fine taste. Ingredients Risotto rice 250 grams/ 1cup White wine 250 ml/1 cup Vegetable stock 500 ml Parmesan cheese grated 100 gram Butter 2 tablespoons Onion red 1 nos Salt and pepper to taste. Preparation Clean, peel and chop the onion. Heat the butter in a pan on low- medium heat and saute the chopped onions for a few minutes. Add the rice to the onion in the pan and saute till the rice becomes translucent. Add the wine and allow … Continue reading Rice Risotto the Classical Way

Zucchini Risotto

Ingredients Risotto rice 300 gram Zucchini 300 gram Onion (red) 1 nos Garlic cloves 1 nos Olive oil 4 tablespoons White wine 100 ml Vegetable stock 800 ml Green peas 100 gram Parmesan cheese 100 grams Butter 1 tablespoon Almond flakes 2 tablespoon Salt and pepper to taste. Preparation Clean and chop the onion. Slice the garlic finely. Wash and clean the zucchinis and peel thin ribbon like pieces using a vegetable peeler. Slice the rest of the zucchinis into small pieces. Heat oil in a pan, add the chopped onions and garlic to the pan and saute well. Add … Continue reading Zucchini Risotto