Risotto Alla Parmigiana

Submitted by Colleen.Ludgate

"A basic risotto that can be modified with a few alternate ingredients."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 8

ingredients

• 60 g butter
• 1⁄2 onion, finely diced
• 450 g arborio rice
• 1 1⁄2 liters chicken stock, hot and seasoned with salt and pepper
• 90 g parmesan cheese
• 1 teaspoon salt

directions

1. Heat ½ the butter and sweat the onions.
2. Add rice and stir until rice appears shiny.
3. Using a 6 oz ladle, add 2 scoops of stock to the rice.
4. Stir the rice over medium heat until almost dry.
5. Repeat from step 3 until all stock has been used up.
6. Stop cooking when rice is moist and creamy.
7. Remove from heat and stir in remaining butter and parmesan cheese.

Reviews

[Tom M.]

I made this for the extended family yesterday and it was a hit! The only thing I left out was the salt as I felt the parmesan cheese would add enough salt to the recipe. The flavor from the onion and the parmesan cheese was delicious and well balanced. Will make this again!