Zuccotto
35 min · 904 kcal · Snacks · Italian
Italian
Risotto
The classic northern Italian risotto bianco: Carnaroli rice toasted in butter and shallot, loosened ladle by ladle with hot stock, then beaten to a creamy wave with cold butter and Parmigiano.
Method
- Pour 500 ml of stock into a small saucepan and bring it to a bare simmer; keep it just below boiling throughout, as cold stock stalls the cooking and makes the grains cook unevenly.
- In a wide, heavy pan set over low heat, melt 5 g of the butter with 1 tsp of olive oil. Add 1 finely chopped shallot with a pinch of salt and sweat gently for 5 minutes, stirring, until translucent and completely without colour.
- Raise the heat to medium, tip in 80 g of Carnaroli and toast for 2 minutes, stirring constantly, until the grains are too hot to touch and the edges look pearly white with a translucent rim.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
753kcal
30gprotein
103gcarbs
24gfat
11gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat