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Risotto alla Parmigiana
Parmesan Risotto
- Serves
4
- Difficulty
Easy
This simple, delicate risotto in bianco (with butter and cheese) from Emilia-Romagna demonstrates the basic risotto technique.
Ingredients
1½ liters 6⅓ cups 120 grams 8
Method
Bring the chicken stock to a simmer in a saucepan; adjust the heat so that the stock remains at a bare simmer.
Heat 60 grams (4 tablespoons) of the butter in a heavy-bottomed saucepan over medium heat. Add the onion and cook until softened but not colored, about 2 minutes.
Add the rice, season to taste with salt, and cook, stirring, until the rice smells toasted and is hot to th
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