Risotto alla Parmigiana
From chefelaine 15 years ago
- 30 minutes to make
- Serves 5
A delicious Risotto that will be an excellent side to any meal! Creamy, and comforting...your family will love this!
Ingredients
- 1 oz butter shopping list
- 1/2 oz vegetable oil shopping list
- 1/2 oz onion, chopped fine shopping list
- !/2 lb Italian arborio rice shopping list
- 3/4 qt chicken stock hot shopping list
- 1 1/2 oz parmesan cheese, grated shopping list
- to taste --- salt shopping list
How to make it
- Heat 1 oz butter and the oil a large, straight-sided sauté pan.
- Add the onion and sauté until soft.
- Do not brown.
- Add the rice and sauté until well coated with the fat.
- Using a 6-oz ladle, add one ladle of stock of the rice.
- Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
- Add another ladle of stock and repeat procedure.
- Do not add more than one ladleful of stock at a time.
- Stop adding stock when the rice is tender but still firm.
- It should be very moist and creamy, but not runny.
- The cooking should take about 30 minutes.
- Remove from the heat and stir in 3 oz raw butter and the parmesan cheese.
- Salt to taste.
saute the onion
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add the rice
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add 1 ladleful of stock
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continue adding stock
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add saffron
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add Paremsan cheese
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The Rating
Reviewed by 54 people-
love this one chef thanks
momo_55grandma
in Mountianview loved it
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love risotto's yummmmmmmmm
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Great risotto recipe, Chef, and love your step-by step again! You make it so easy for people to follow those directions!
juels
in Clayton loved it
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