Ingredients

For the risotto:

-1 cup of Disempre Gourmet Rice or Short Grain Rice

-2 tablespoons of carrots (crushed)

-2 tablespoons of celery (crushed)

-4 tablespoons onion (crushed)

-1 clove of garlic (crushed)

-2 tablespoons of olive oil

-100 ml of white wine

- Juice of 1 lemon

- Zest of 1 lemon

-2 tablespoons of cold butter

-3 tablespoons of grated parmesan

- vegetable broth

For the onions:

-2 onions (large cut in half moons)

-2 tablespoons of olive oil

-2 tablespoons of sugar

-1 teaspoon of salt

-1 dessert spoon of balsamic vinegar

-50 ml of white wine

Method of preparation

For the onions:

Put the oil and sugar in a frying pan, stir for a few moments and add the onion. Mix well, add salt and wine. Cook over low heat, stirring occasionally, until caramelized.

Add the vinegar, mix, and cook for another 5 minutes. Reserve.

Risotto:

-Put the broth to warm up.

In a large pan, heat the oil and sauté the carrots, celery and onion. Add the garlic and brown.

- Add the rice and mix well for about 3 minutes. Put a ladle of broth mix until dry, add the wine and keep stirring.

-Place half of the lemon juice, mix and hydrate the rice from ladle to ladle of broth until the rice is ready.

-Add the butter, grated cheese, lemon zest and the rest of the lemon juice. Mix vigorously.

- Serve with the onions on top.

Preparation time: 1h

Ideal Products For This Recipe

Grou Short Rice