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LOCATION: Recipes >> Rice >> Risotto 01

Print this Recipe    Risotto 01

Risotto parmigiano (basic risotto with parmesan cheese)
Serves 6 as a first course

5 to 6 cups chicken stock, preferably homemade
1 T. olive oil
1 sm. onion, minced
1 1/2 cups short-grain Italian rice, preferably Vialone or Carnaroli
3 T. unsalted butter at room temperature
salt
freshly ground pepper
2/3 c. freshly grated Parmesan cheese, plus extra to pass at the table

Bring the stock to a simmer in a saucepan.

Heat the olive oil in a heavy-bottomed 3-quart saucepan and cook
the onion over medium heat, stirring until the onion is golden but
not brown, about 3-5 min.

Add the rice and stir with a wooden spoon to coat the rice thoroughly
with the oil and onion. Turn the heat to medium-high, add about
1/2. cup of the simmering stock, and keep the mixture boiling,
stirring constantly. As soon as the stock has been absorbed, add
another 1/2 c. of stock and stir until it is absorbed. You may
have to adjust the heat from time to time -- the risotto has to
keep boiling, but it must not stick to the pot. If your risotto
tends to stick, put the pot on a heat diffuser. Continue adding
stock, about 1/2 c. at a time, stirring constantly and waiting
until each portion is absorbed before adding the next, until the
risotto is creamy and tender on the outside, but with each grain
still distinct and firm. This will take at least 20 minutes, maybe
as long as 30 minutes, depending on your pot and your stove. If
the grains are still a bit hard in the middle after you have used
all but a few Tablespoons of the stock, add boiling water in 1/4
c. increments, stirring it in as you did the stock until each grain
is tender, but still has the slightest bit of firmness, and the
mixture is creamy.

Remove the pan from the heat and continue to stir vigorously while
adding the butter and the Parmesan cheese. This stirring will make
the risotto even creamier. Taste and season the mixture with salt
and pepper. While continuing to stir vigorously, add the few
remaining tqablespoons of hot stock (or boiling water if you've
used all the stock) to further soften the consistency. Taste
carefully once more for seasoning and serve immediately, passing
a small bowl of grated Parmesan cheese.

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