Risotto Parmigianoappetizers, italian, rice 5 cup to 6 cups chicken stock 1 tablespoon olive oil 1 small onion -- minced 1 1/2 cup arborio rice 3 tablespoon unsalted butter -- at room 1 temperature 1 salt and pepper 2/3 cup 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 : |
