• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Risotto Parmigiano

  • Recipe Submitted by on

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


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.

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