You will love this recipe if you are into Risotto. Creamy, cheesy and just perfect with a glass of wine next to it! Don’t let yourself intimidated by the process, it’s easier than you might think! It will take around 35-40 minutes, but I guarantee it is worthwhile!
Ingredients for 2 servings
300g risotto rice (Arborio)
1 onion, chopped
2 tbsp butter
1/4 cup white wine (dry)
600ml chicken stock (from a cube will be just fine)
70g grated Parmesan cheese
70g grated Mozzarella
salt and pepper to taste
Melt butter in a sauce pan and stir in the onion until softened. Then add in the rice and stir until all covered in the melted butter. Pour in the wine and cook until absorbed.
In the mean time, heat up the chicken stock then pour one ladle in, over the rice and stir consistently until the liquid is absorbed. Repeat this until all the chicken stock has been absorbed by the rice (all this process should be at low to medium heat).
Remove the pan from the heat and add in the Parmesan and the mozzarella, stirring gently until they melt. Season with salt and pepper to taste, leave to rest for 5 minutes and serve.