Thursday, October 14, 2010

Risotto with Parmesan Cheese and Parsley

Thought tonight would be a good night to get back to basics!  So here is a recipe from the Cooking Journal.  This recipes shopping list is under the 'Fresh Flavors' section!  Very good and not hard at all!

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

Method:

1) Have meat/vegetable broth warm and near the risotto pan.
2) Put 2 tablespoons olive oil in pan when warm add chopped onion.

3) Cook until translucent then add the rice and stir until everything is coated well.
4) Add ½ cup broth at a time to the rice moist and keep it from sticking to the pan. Keep stirring with
    wooden spoon, until you have used up all of the broth.
5) 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 stove top time.
Add chicken if you are looking for a protein source. 

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