Risotto Alla Parmigiana
by Gina Jantzen

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Source: Simply Italian Cipriani
Course: Sides
Cuisine: Italian
Food Group: Rice
Serves: 5


1.5 quart 48 oz. chicken stock
2 tablespoon(s) Olive oil
1 Onion, minced
1 cup(s) Aborio rice
3 tablespoon(s) Butter, room temperature
1/2 cup(s) Grated Romano or Parmesan cheese
1 - Bring the chicken stock to a boil and hold it at that temperature. 2 - Heat the oil in a 3 quart saucepan and saute the onion 3-5 mins, until it's golden but not burned. Add the rice, and stir well to mix. 3 - Lower the heat, add 1/2 cup stock, and bring to a boil, stirring all the while. When the stock is absorbed, add more, a bit at a time: Wait for the stock to be completely absorbed before adding more, and never stop stirring. Repeat until the rice is cooked. 4 - Be sure not to let the rice stick to the bottom of the saucepan. Adjust heat as necessary. It should take about 20-30 minutes, depending on the thickness of the saucepan's bottom and the strength of the heat. 5 - If the rice is not quite cooked when the stock has all been used, add hot water, 1/2 cup at a time, and continue to cook and stir. 6 - Remove the saucepan from the heat, add the butter and cheese, and stir. Enjoy!