Risotto Con Parmigiano-Reggiano

Submitted by swissms

"This is a fairly easy risotto recipe that is delicious. Be sure to use a good quality Parmesan cheese. Grate the cheese using a food processor."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 4

ingredients

• 1182.95 ml about canned low sodium chicken broth
• 59.16 ml butter
• 354.88 ml finely chopped onions
• 354.88 ml arborio rice
• 236.59 ml freshly grated parmesan cheese
• shaved parmesan cheese

directions

1. Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes.
2. Increase heat to medium. Add rice and stir 1 minute.
3. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed.
4. Add remaining 2 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.
5. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with freshly ground pepper. Transfer to bowl. Sprinkle with shaved Parmesan.

Reviews

[Annacia]

This is lovely risotto. It comes up creamy and flavorful and it was enjoyed by all of us with grilled chicken. What else can you ask for ? :D