Italian rasotto recipe


• Sauce pan

• Simmer

• Spoon for mixing and cooking.


• 4 cups Massel chicken style liquid stock

• 1 1/2 cups arborio rice

• 1/2 cup dry white wine

• 1/3 cup finely grated parmesan cheese

• shaved parmesan cheese, to serve

• 1 tablespoon olive oil.


• 1 medium brown onion, finely chopped

• 1 garlic clove, crushed

• 4 green onions, thinly sliced.


1. Place stock and 1 1/2 cups cold water in a saucepan.

2. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.

3. Meanwhile, heat oil in a large, heavy-based saucepan over medium-high heat.

4. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic and rice.

5. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 3 minutes or until liquid has almost evaporated.

6. Reduce heat to low. Add 1 ladle stock mixture to rice. Cook, stirring, until liquid has absorbed.

7. Repeat with remaining stock mixture, 1 ladle at a time.

8. Stir in grated parmesan and green onion. Stand for 2 minutes. Serve with shaved parmesan.


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