Risotto Ring

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1½ cups uncooked rice
  • 6 tablespoons butter
  • ½ cup minced onion
  • 4 cups Chicken Stock
  • Salt and freshly ground black pepper
  • 1½ cups grated Parmesan cheese


  1. Cook the rice in the butter in a heavy ten-inch skillet over medium heat, stirring constantly, until yellow. Add the onion and continue to cook, stirring, until the onion is limp.

  2. Add the stock and bring to a boil, stirring occasionally. Lower the heat and simmer, covered, until the rice is tender.

  3. Season with salt and pepper to taste. Add the cheese and mix.

  4. Turn into a well-buttered five- to six-cup ring mold and press the rice down gently. Turn out at once on a serving plate or keep warm in a pan of hot water until ready to serve.

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