Risotto Parmigiano

Recipe Ingredients

5 cups	1185ml	Chicken stock - (5 to 6)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - minced (small)
1 1/2 cups	240g / 8.5oz	Arborio rice
3 tablespoons	45ml	Unsalted butter - at room temperature
		Salt and pepper
2/3 cup	97g / 3.4oz	Grated parmesan cheese

Recipe Instructions

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.

Source:
Mario Batali

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.