FBD

Risotto alla Parmigiana

ItalianVegetarianIntermediate40 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 lb Arborio rice
  • 6 cup chicken stock, hot
  • 2 tbsp unsalted butter (finishing)
  • 3 oz Parmigiano Reggiano, coarsely grated
  • 1 tsp salt to taste

Instructions

  1. 1

    Heat butter and olive oil in a large saucepan over medium heat. Add onion and sauté until soft without browning, about 5 minutes.

  2. 2

    Add the Arborio rice and stir for 2 minutes until well-coated with fat and slightly toasted.

  3. 3

    Ladle in 1/2 cup of hot stock and stir constantly until fully absorbed. Continue adding stock 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This takes about 18–20 minutes.

  4. 4

    The risotto is done when the rice is al dente (firm but tender), very moist and creamy but not runny.

  5. 5

    Remove from heat. Stir in the remaining raw butter and the grated Parmigiano cheese. Season with salt and serve immediately.