Fry the onions in 5 tablespoons butter and 3 tablespoons oil in a casserole and cook gently. When they become transparent add the rice. Stir with a wooden spoon. When the rice becomes milky looking, add 3 cups hot water, the chicken stock cube and the bouquet garni. Cover and cook gently for 20 minutes. The rice is cooked when it has absorbed all the liquid. Cut the kidneys into large cubes. SautÄ them quickly in 5 tablespoons butter. Work the rest of the butter with the flour. Thicken the risotto at the end of cooking time by whisking in small pieces of the butter-flour mixture. Spoon the rice into an oiled mold. Unmold onto a hot serving plate and surround with the cooked kidneys.
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2 beef kidneys, fat removed
1 cup long grain rice
1 chicken stock cube
2/3 cup unsalted butter
cooking oil
3/4 cup white wine
1 bouquet garni
2 medium-sized onions, chopped
salt, pepper
1 tbsp flour
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5
mn
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25
mn
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Whisk the butter-flour mixture into the risotto, off the heat and then reheat.
