Recipe of Risotto recipe

Ingredients

• 1 celery stick, chopped into small cubes
• 2 cloves of garlic, chopped into small cubes
• ½ onion, chopped into small cubes
• ½ red bell pepper, chopped into small cubes, without seeds.
• 1 cup rice
• 1 glass of white wine
• 1 to 1.5 liters of vegetable broth.

Directions

1. 1

   Chop the onion, garlic and pepper into very small cubes, then put the onion in a pot along with a little oil and butter and cover it with a lid. The onion will start to sweat and become transparent (keep in mind that the onion should not be caramelized). Add the garlic and bell pepper.

2. 2

   Add the rice to and stir. When the pot is very hot, add a glass of white wine and wait two minutes until the alcohol evaporates.

3. 3

   Pour in some of the vegetable broth, which should be warm. Once you add it, count 18 minutes until rice is ready. If during the process, you notice that the risotto is starting to dry out, add a little more hot broth.

4. 4

   Place 1 tablespoon of butter and stir to melt and cream the butter, taking advantage of the temperature of the rice.

5. 5

   Sprinkle 2 tablespoons of grated cheese over the risotto, stir, cover and let it rest for 1 minute before serving.