Epicurean Reverie (Rêverie épicurienne)
Indulge in a delightful culinary daydream with this exquisite recipe for Rêverie épicurienne. This dish is a celebration of flavors and textures that will transport you to a world of pure gastronomic bliss.
Ingredients
- 1 cup of Arborio rice
- 1/2 cup of white wine
- 4 cups of vegetable broth
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of unsalted butter
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth over medium heat.
- In a separate large skillet, melt the butter over medium heat. Add the shallot and garlic, and cook until softened.
- Add the Arborio rice to the skillet and stir to coat with the butter. Cook for 2 minutes.
- Pour in the white wine and cook until it is absorbed by the rice.
- Gradually add the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Saucepan Skillet Wooden spoon Chef's knife Cutting board
Tools
Oven Stovetop
Serving suggestions
Serve the risotto in elegant bowls, garnished with additional Parmesan cheese and a sprig of fresh parsley. Pair it with a crisp white wine to elevate the dining experience.
Tips & tricks
For a richer flavor, you can use homemade vegetable broth instead of store-bought.
Cost
$20