Risotto Parmigiano
Contrary to popular belief, risotto is not that hard to make.
INGREDIENTS:
6 cups chicken stock
1 tbs olive oil
1 small onion, minced
1 1/2 cup arborio rice
3 tbs unsalted butter, at room temperature
1 pinch salt and pepper
2/3 cup grated parmesan cheese
DIRECTIONS:
1. Bring the stock to a simmer in a saucepan.
2. 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.
3. Add the rice and stir to coat the rice.
4. Turn the heat to medium-high, add about 1/2 cup of the stock and keep the mixture boiling, stirring constantly.
5. 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.
6. 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.
Prep: 15 minutes
Cook: 40 minutes
Serves: 6