Risotto al Parmigiano

Name: Risotto al Parmigiano
Yield: Feeds four
Ingredients: When the broth has been absorbed by the rice, add another half cup of broth.; Using a ladle, add half a cup of heated chicken broth to the rice, and stir carefully and calmly over medium heat.; Turn off the heat, add sea salt and freshly ground pepper, 1 tbsp butter and 2 tbsp freshly grated Parmigiano, and stir it through.; When the broth has been absorbed by the rice, add another half cup of broth.; Turn off the heat, add sea salt and freshly ground pepper, 1 tbsp butter and 2 tbsp freshly grated Parmigiano, and stir it through.; Turn off the heat, add sea salt and freshly ground pepper, 1 tbsp butter and 2 tbsp freshly grated Parmigiano, and stir it through.; Melt 1 tbsp butter in a heavy-bottomed saucepan, add one finely chopped onion, and cook for 4 or 5 minutes until soft.; Heat 6 cups of light chicken broth.; Add 300 g (11 oz) of unwashed Italian superfino rice (e.g, arborio) and coat it well in the buttery onion.; Melt 1 tbsp butter in a heavy-bottomed saucepan, add one finely chopped onion, and cook for 4 or 5 minutes until soft.; Add ¾ cup dry white wine, and let it hiss and sputter and be absorbed by the rice, while you stir.; Add 300 g (11 oz) of unwashed Italian superfino rice (e.g, arborio) and coat it well in the buttery onion.; Using a ladle, add half a cup of heated chicken broth to the rice, and stir carefully and calmly over medium heat.; Add ¾ cup dry white wine, and let it hiss and sputter and be absorbed by the rice, while you stir.

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Method

Heat 6 cups of light chicken broth.
Melt 1 tbsp butter