*  Exported from  MasterCook  *

                            RISOTTO PARMIGIANO

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Italian
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       c            To 6 Cups Chicken Stock
   1       tb           Olive Oil
   1       sm           Onion -- minced
   1 1/2   c            Arborio Rice
   3       tb           Unsalted Butter -- at room
                        Temperature
                        Salt And Pepper
     2/3   c            Grated Parmesan Cheese

  Bring the stock to a simmer in a saucepan.
  
  Heat the olive oil in a 3-quart saucepan and cook the
  onion over medium heat, stirring until the onion is
  golden but not brown - about 3-5 minutes.
  
  Add the rice and stir to coat the rice.  Turn the heat
  to medium-high, add about 1/2 cup of the stock and
  keep the mixture boiling, stirring constantly.  As
  soon as the stock has been absorbed, add another 1/2
  cup of stock and stir.  The risotto must keep boiling,
  but it must not stick to the pot.  The whole cooking
  process may take 25-30 minutes.  Once all the stock
  has been absorbed, and the risotto is tender, remove
  the pan from the heat and quickly stir in the butter
  and parmesan.
  
  Recipe By     :
 


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