Recipe Details

Summary

Name: Risotto Alla Parmigiana

Category: Italian

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.