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Revision as of 18:23, 30 January 2007
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Risotto alla Parmigiana
== Risotto alla Parmigiana ==
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{| align=right
* 2 tablespoons unsalted butter
|-
* 2 tablespoons olive oil
|
* 1 medium onion, finely chopped
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* 1 pound arborio rice
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* 6 cups chicken stock, hot
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=== Ingredients: ===
* 2 tablespoons unsalted [[Recipe Ingredient:=butter]]
* 2 tablespoons [[Recipe Ingredient:=olive oil]]
* 1 medium [[Recipe Ingredient:=onions|onion]], finely chopped
* 1 pound [[Recipe Ingredient:=arborio rice]]
* 6 cups [[Recipe Ingredient:=chicken stock]], hot
* 2 tablespoons butter
* 2 tablespoons butter
* 3 ounces parmagiano reggiano cheese, coarsely grated
* 3 ounces [[Recipe Ingredient:=parmagiano reggiano]] cheese, coarsely grated
=== Directions: ===
Heat the butter and oil in a large, straight-sided saute pan or saucepan.
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 onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well-coated. Ladle
Add the rice, and saute for 2 minutes until the rice is well-coated. Ladle
The rice should be very moist and creamy, but not runny;
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
to taste, and serve immediately.
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[[Recipe Name:=Risotto alla Parmigiana]]
[[Recipe Contributor:=KJ Kitchens]]
----
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Italian Recipes]]
