Wayne Gisslen

Risotto alla Parmigiana

Preparation info
  • Portions:

    10

    , Portion Size: 5 oz 150 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat the butter and oil in a large, straight-sided sauté pan. Add the onion and sauté until soft. Do not brown (Fig. 14.2).
  2. Add the rice and sauté until well coated with the fat.
  3. Using a 6-oz (150-mL) ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
  4. Add another

Per serving: Calories, 260; Protein, 7 g; Fat, 11 g (38% cal.); Cholesterol, 25 mg; Carbohydrates, 34 g; Fiber, 3g; Sodium, 210 mg.