Parmesan Risotto
From hythlae 12 years agoIngredients
- 2 cups medium-grained white rice shopping list
- 4 to 6 cups chicken broth (organic!) shopping list
- 1 stick salted butter shopping list
- 1 onion, chopped shopping list
- 3/4 cup shredded parmesan cheese (all natural) shopping list
How to make it
- Melt the butter in a large stock pot over medium heat.
- Meanwhile, bring chicken broth to a simmer in a medium sauce pan.
- Add the onions and sauté for ten minutes, or until tender.
- Add the rice and stir frequently until rice begins to look translucent.
- Add one cup simmering broth.
- Stir slowly but steadily until liquid is absorbed by rice.
- Keep mixture lightly simmering at all times, reducing the heat as necessary.
- Repeat until 1-2 cups of broth remain. By this time, your rice should look begin to look creamy. (See Intro for more)
- Add one half cup broth at a time until risotto is thoroughly cooked (see note).
- Remove from heat.
- Add parmesan, season with salt and pepper to taste.
- Stir throughly but gently.
- Let risotto sit until flavors meld together (about 5 minutes).
- Serve hot.
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