10 min Prep, 45 min Cook
Melt the butter and the olive oil in a big casserole pan. Add all the vegetables and the spices and let them soften for about 10 minutes. Stir it frequently. (Until the onion goes glassy.) Lower the heat to the minimum.
Add the rice, keep stirring for a minute more and then add the wine. Let the wine cook off, then add the stock but only a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Keep stirring all the time.
When the stock is gone, your rice will be still a bit hard, so add some more hot water until it's you reach the softness you wanted. Generally, around 25 minutes cooking and stirring we've got to do. (Don't add more stock, it will be otherwise overwhelmingly taste as stock. There's still a bit of salt and cheese to come.
When you're happy with the texture, add the cheese and the other spoonful of butter. Stirring butter into the ready risotto by the end of cooking will add the creaminess we're looking for. Serve it immediately with grated Parmesan on the top.
Serving Size 23537.5 g
|Amount Per Serving|
|Calories 16658.3 cals||833%|
|% Daily Value*|
|Kilojoules 69745.5 kJ||833%|
|Fat 758.6 g||1167%|
|Sodium 52936.4 mg||2302%|
|Carbohydrate 1796 g||599%|
|Protein 647.3 g||1295%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|