Classic creamy risotto made with Parmesan cheese, butter, and tender Arborio rice. Simple and comforting.
Risotto alla Parmigiana ingredients:
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.
source E-Cookbooks Italian Recipe
