Risotto Con Parmigiano-Reggiano |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
5 cups about canned low sodium chicken broth |
4 tablespoons butter |
1 1/2 cups finely chopped onions |
1 1/2 cups arborio rice |
1 cup 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.
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