Risotto Parmigiano Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 cup: To 6 Cups Chicken Stock,
1 tbsp: Olive Oil,
1 small: Onion, minced
1 1/2 cup: Arborio Rice,
3 tbsp: Unsalted Butter, at room
Temperature,
Salt And Pepper,
2/3 cup: Grated Parmesan Cheese,
Directions:
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 :
Source from luhu.jp
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 :
Source from luhu.jp