Difference between revisions of "Directory:KJ Kitchens/Risotto alla Parmigiana"
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| − | 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; |
| + | google_ad_height = 240; | ||
| + | google_ad_format = "120x240_as"; | ||
| + | google_ad_type = "text_image"; | ||
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | |} | ||
| + | === 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 | ||
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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. | ||
| + | ---- | ||
| + | [[Recipe Name:=Risotto alla Parmigiana]] | ||
| + | [[Recipe Contributor:=KJ Kitchens]] | ||
| + | ---- | ||
| + | <adsense> | ||
| + | google_ad_client = "pub-5512298628457000"; | ||
| + | google_ad_width = 728; | ||
| + | google_ad_height = 90; | ||
| + | google_ad_format = "728x90_as"; | ||
| + | google_ad_type = "text_image"; | ||
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | <br> | ||
| + | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
| + | [[Category:Recipes]] | ||
| + | [[Category:Italian Recipes]] | ||
Latest revision as of 18:23, 30 January 2007
Risotto alla Parmigiana
|
<adsense> google_ad_client = "pub-5512298628457000"; google_ad_width = 120; google_ad_height = 240; google_ad_format = "120x240_as"; google_ad_type = "text_image"; google_ad_channel = ""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066CC"; google_color_text = "000000"; google_color_url = "008000"; </adsense> |
Ingredients:
- 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
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 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.
Risotto alla Parmigiana KJ Kitchens
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KJ Kitchens
