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Revision as of 16:28, 29 January 2007
, 16:28, 29 January 2007off to Italy initial recipe
Risotto alla Parmigiana
* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 pound arborio rice
* 6 cups chicken stock, hot
* 2 tablespoons butter
* 3 ounces parmagiano reggiano cheese, coarsely grated
Heat the butter and oil in a large, straight-sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well-coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 pound arborio rice
* 6 cups chicken stock, hot
* 2 tablespoons butter
* 3 ounces parmagiano reggiano cheese, coarsely grated
Heat the butter and oil in a large, straight-sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well-coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
