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RISOTTO PARMIGIANO
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c To 6 Cups Chicken Stock
1 tb Olive Oil
1 sm Onion -- minced
1 1/2 c Arborio Rice
3 tb Unsalted Butter -- at room
Temperature
Salt And Pepper
2/3 c Grated Parmesan Cheese
Bring the stock to a simmer in a saucepan.
Heat the olive oil in a 3-quart saucepan and cook the
onion over medium heat, stirring until the onion is
golden but not brown - about 3-5 minutes.
Add the rice and stir to coat the rice. Turn the heat
to medium-high, add about 1/2 cup of the stock and
keep the mixture boiling, stirring constantly. As
soon as the stock has been absorbed, add another 1/2
cup of stock and stir. The risotto must keep boiling,
but it must not stick to the pot. The whole cooking
process may take 25-30 minutes. Once all the stock
has been absorbed, and the risotto is tender, remove
the pan from the heat and quickly stir in the butter
and parmesan.
Recipe By :
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