OmniMediaGroup: format & tag

2007-01-30T18:23:33Z

format & tag

OmniMediaGroup: off to Italy initial recipe

2007-01-29T16:28:07Z

off to Italy initial recipe

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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.

@@ Line 1: / Line 1: @@
-Risotto alla Parmigiana
+== Risotto alla Parmigiana ==
+<!--Short Adsense-->
+{| align=right
-* 2 tablespoons unsalted butter
+|-
 * 2 tablespoons olive oil
-* 1 medium onion, finely chopped
+<adsense>
-* 1 pound arborio rice
+google_ad_client = "pub-5512298628457000";
-* 6 cups chicken stock, hot
+google_ad_width = 120;
 * 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.
 Add the onion, and saute until soft, without browning.
 Add the rice, and saute for 2 minutes until the rice is well-coated. Ladle
@@ Line 21: / Line 36: @@
 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.

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OmniMediaGroup: format & tag

OmniMediaGroup: off to Italy initial recipe