Rissoto alla Parmigiana
Professional Cooking, p. 626 Yield: 3 ⅓ servings
⅓ oz butter
⅓ fl oz vegetable oil (2 tsp)
⅓ oz onion, chopped fine (use part of your onion for the tomato sauce)
5 ⅓ oz Arborio rice
1 cup chicken stock + 1 cup water, hot
⅓ oz butter
1 oz Parmesan cheese, grated
tt salt
1. Heat butter and oil in a large pan. Sauté onion until soft, but do not brown.
2. Add rice and sauté until coated with fat.
3. Add ¼ cup stock at a time to the rice. Stir over medium heat until liquid is absorbed and rice is almost dry. Repeat.
4. Stop adding stock when rice is tender but still firm. It should be moist and creamy, but not runny. (about 25 – 30 minutes)
5. Remove from heat. Finish with butter and parmesan.
Professional Cooking, p. 626 Yield: 3 ⅓ servings
⅓ oz butter
⅓ fl oz vegetable oil (2 tsp)
⅓ oz onion, chopped fine (use part of your onion for the tomato sauce)
5 ⅓ oz Arborio rice
1 cup chicken stock + 1 cup water, hot
⅓ oz butter
1 oz Parmesan cheese, grated
tt salt
1. Heat butter and oil in a large pan. Sauté onion until soft, but do not brown.
2. Add rice and sauté until coated with fat.
3. Add ¼ cup stock at a time to the rice. Stir over medium heat until liquid is absorbed and rice is almost dry. Repeat.
4. Stop adding stock when rice is tender but still firm. It should be moist and creamy, but not runny. (about 25 – 30 minutes)
5. Remove from heat. Finish with butter and parmesan.
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