Risotto alla Parmigiana
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 ric...
Ingredients
- 1/2cupof stock into the rice, stirring constantly, until all the l
- 2tablespoonolive oil
- 1medium onion, finely chopped
- 1poundarborio rice
- 6cupchicken stock, hot
- 2tablespoonbutter
- 3ounceparmagiano reggiano cheese, coarsely grated
Directions
- 1
Heat the butter and oil in a large, straight−sided saute pan or saucepan
- 2
Add the onion, and saute until soft, without browning
- 3
Add the rice, and saute for 2 minutes until the rice is well−coated
- 4
Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry
- 5
Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente
- 6
The rice should be very moist and creamy, but not runny
- 7
the rice should be firm but tender, not crunchy
- 8
Remove from heat, and stir in the raw butter and the Parmagiano cheese