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- Risotto with Parmigiano-Reggiano Cheese
- (Risotto con Parmigiano-Reggiano)
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- Ingredients:
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- 5 cups (about) chicken broth
4 tablespoons (1/2 stick) butter
1 and 1/2 cups finely chopped onion
1 and 1/2 cups Arborio rice
1 cup grated Parmigiano cheese
2 tablespoons chopped fresh Italian parsley
Shaved Parmigiano cheese
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- Directions:
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- Bring broth to boil in medium saucepan.
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- Reduce heat to low; cover saucepan.
Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat.
Add onion; saute until very tender but not brown, about 15 minutes.
Increase heat to medium.
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- Add rice and stir 1 minute.
Add 1 and 1/2 cups warm broth.
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- Boil gently until broth is absorbed, stirring frequently.
Add another 1 cup broth; stir until broth is absorbed.
Add remaining 2 and 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.
Stir in 2 tablespoons butter and 1 cup grated cheese.
Season with salt and pepper. Transfer to bowl.
Sprinkle with parsley and shaved Parmigiano cheese. Makes 4 first-course or 6 side-dish servings.
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- That's it!
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