Risotto parmigiano

 
                             RISOTTO PARMIGIANO
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Italian
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            To 6 Cups Chicken Stock
    1       tb           Olive Oil
    1       sm           Onion -- minced
    1 1/2   c            Arborio Rice
    3       tb           Unsalted Butter -- at room
                         Temperature
                         Salt And Pepper
      2/3   c            Grated Parmesan Cheese
 
   Bring the stock to a simmer in a saucepan.
   
   Heat the olive oil in a 3-quart saucepan and cook the
   onion over medium heat, stirring until the onion is
   golden but not brown - about 3-5 minutes.
   
   Add the rice and stir to coat the rice.  Turn the heat
   to medium-high, add about 1/2 cup of the stock and
   keep the mixture boiling, stirring constantly.  As
   soon as the stock has been absorbed, add another 1/2
   cup of stock and stir.  The risotto must keep boiling,
   but it must not stick to the pot.  The whole cooking
   process may take 25-30 minutes.  Once all the stock
   has been absorbed, and the risotto is tender, remove
   the pan from the heat and quickly stir in the butter
   and parmesan.
   
   Recipe By     :
  
 
 
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