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Risotto de Parmesano

Categoría
Arroces
Dificultad
Medio
Porciones
4

Ingredientes

  • 4 Cucharadas de mantequilla
  • ½ Cebolla picada
  • ½ Taza de vino blanco
  • 3 Tazas de consomé de pollo o vegetales
  • 1½ Tazas de queso parmesano rallado
  • 1 Taza de arroz arborio
  • Sal y pimienta al gusto

Preparación

  1. En una olla derretimos la mantequilla y agregamos la cebolla picadita, sal y pimienta.
  2. Dejar cocinar por unos 3 minutos y luego agregar el arroz. Mezclar bien y dejar tostar por un par de minutos.
  3. Agregar el vino y dejar evaporar por unos 2 minutos.
  4. Cuando el arroz absorba el vino, bajamos el fuego y comenzamos a agregar el consomé en porciones de ½ taza cada vez (puede necesitarse más cantidad de la mencionada o menos). Este proceso puede durar alrededor de 20 minutos.
  5. Antes de agregar la última parte del caldo, incorporamos el queso parmesano. Mezclamos bien y dejamos que finalice la cocción al término deseado.
  6. Por último, al momento de servir, agregamos un poco más de queso por arriba y servimos al instante.