Ingredients
1.1 litres of meat, chicken or vegetable broth, preferably home-made
65 g. of butter
100 ml. of dry white wine
1 small onion, finely chopped
275 g. of medium-grain risotto rice, such as Arborio
Salt and freshly ground black pepper
¾ cup freshly grated Parmesan cheese
How to make Risotto with Parmesan Cheese
Heat the stock in a medium saucepan, and keep it simmering until it is needed.
In a large heavy frying pan, melt two-thirds of butter. Stir in the onion, and cook gently until it is soft and golden. Add the rice, mixing it well to coat it with butter. After 1-2 minutes pour in the wine.
Raise the heat slightly, and cook until the wine evaporates. Add one small ladleful of the hot stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to the pan.
Add a little more stock, and stir until the rice dries out again. Continue stirring and adding the liquid a little at a time. After about 20 minutes of cooking time, taste the rice. Add salt and pepper.
Continue cooking, stirring and adding the liquid until the rice is “al dente” or tender but still firm to the bite. The total cooking time of the risotto may be from 20-35 minutes. If you run out of stock, use hot water, but do not worry if the rice is done before you have used up all the stock.
Remove the risotto pan from the heat. Stir in the remaining butter and the cheese. Taste again for seasoning. Allow the risotto to rest 3-4 minutes before serving.
65 g. of butter
100 ml. of dry white wine
1 small onion, finely chopped
275 g. of medium-grain risotto rice, such as Arborio
Salt and freshly ground black pepper
¾ cup freshly grated Parmesan cheese
How to make Risotto with Parmesan Cheese
Heat the stock in a medium saucepan, and keep it simmering until it is needed.
In a large heavy frying pan, melt two-thirds of butter. Stir in the onion, and cook gently until it is soft and golden. Add the rice, mixing it well to coat it with butter. After 1-2 minutes pour in the wine.
Raise the heat slightly, and cook until the wine evaporates. Add one small ladleful of the hot stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to the pan.
Add a little more stock, and stir until the rice dries out again. Continue stirring and adding the liquid a little at a time. After about 20 minutes of cooking time, taste the rice. Add salt and pepper.
Continue cooking, stirring and adding the liquid until the rice is “al dente” or tender but still firm to the bite. The total cooking time of the risotto may be from 20-35 minutes. If you run out of stock, use hot water, but do not worry if the rice is done before you have used up all the stock.
Remove the risotto pan from the heat. Stir in the remaining butter and the cheese. Taste again for seasoning. Allow the risotto to rest 3-4 minutes before serving.
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