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Category: Snacks/Appetizers/Appetizers
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Title: Risotto Parmigiano
Ingredients:
1 Servings
5 Cup To 6 Cups Chicken Stock
1 Tbl Olive Oil
1 Small Onion --, Minced
1 1/2 Cup Arborio Rice
3 Tbl Butter -- at room, Unsalted
Temperature
Salt And Pepper
2/3 Cup Parmesan Cheese, Grated
Method of Preparation:
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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