Monday, August 16, 2010

Risotto with Parmesan Cheese and Parsley

4 cups meat or vegetable broth (your choice)
2 tablespoons olive oil
½ onion, chopped fine
½ cup parmesan cheese, grated
2 tablespoons parsley, chopped
1½ cups Arborio rice
Salt and Pepper to taste


1) Have meat/vegetable broth warm and near the risotto pan.
2) Put 2 tablespoons olive oil in pan when warm add chopped onion, cook until translucent then add the rice  and stir until everything is coated well.
3) Add ½ cup broth at a time to the rice and keep stirring with wooden spoon. Keep doing this until you have used up all of the broth.
4) The rice is done when the rice is firm but tender. Add grated parmesan cheese and parsley; stir to
incorporate. Adjust salt and pepper and serve at once.

Make it work:
This meal does take a little longer, because
the risotto needs more stovetop time.

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