Side Pannel
Risotto Parmigiano
Risotto Parmigiano
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Appetizers, Italian
Ingredients List
- 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
Directions
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.
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.
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