I remember risotto as something dry and sad from the cooking school in childhood, but the risotto made correctly, tastes lovely. You can use it alone, as an appetizer or lunch dish or as an accompaniment to meat or fish.
Risotto:
2 tablespoons olive oil
1 finely chopped onion
300 g arborioris (risottoris)
4 dl white wine
8 dl hot chicken stock (or water and stock, possibly water and bouillon cubes)
20 g butter
50 g finely grated parmesan
Heat a thick-bottomed saucepan and add oil. Fry the onion until it is soft and shiny. Add the rice and let it simmer for a few minutes. Add the wine and cook until all the wine is absorbed, stirring regularly.
Boil the power in a separate saucepan and keep it warm. Pour a scoop of the hot power over the rice. Continue to stir and shake the pan while the risotto is cooking. Dilute with more power when most of it is absorbed in the boiler and continue to thaw until you have used up the power. Stir extra well towards the end of the cooking time. When the risotto has a perfect consistency, add butter and parmesan. Season with a little salt and pepper. Properly cooked risotto should be creamy and viscous (like a porridge), and glide easily over the plate. The risotto will thicken if left standing. When slicing, serve with a little parmesan.
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