Risotto with Parmigiano Reggiano

Ready in 1h

Try this Risotto with Parmigiano Reggiano recipe, or contribute your own.


6 c Chicken stock
1 ts Salt; or more to taste
1/2 ts Black Pepper; freshly ground
1/2 c Parmesan; Grated (preferably Parmigiano or Reggiano)
2 tb Olive oil; or butter
Parmigiano; thin curls, slices of
1 Onion; chopped
2 c Short grain rice
2 tb Butter; optional
2 garlic; finely chopped

Original recipe makes 1



Heat butter or oil in a large wide saucepan. Add garlic and onions. Cook until the onions and garlic are very tender. Add the rice. Stir to coat grains of rice well with the onions. (This can be done ahead.) Have chicken stock hot in a saucepan on the stove beside the rice. Add chicken stock, a ladle full at a time, and cook over medium or medium high heat, until each batch of stock evaporates or is absorbed, before you add the next ladle full of stock. Stir almost constantly. This should take about 15 minutes until the rice is just barely tender. If rice is tender, but not all the stock is used dont worry. Probably the heat was a bit too low. Start eating! If all stock is used but the rice is not yet tender, just keep adding boiling water until rice is cooked. Probably the heat was a bit too high. When rice is tender but still a bit chewy, stir in cheese and butter if you are using them. Taste and adjust seasoning if necessary. Spoon risotto into warmed wide serving bowls or plates. Place a "tree" of chives in the centre of each. Sprinkle with cheese curls. Serve immediately. NOTES : A simple and delicious way to prepare this classic Northern Italian rice dish! Arborio rice can be found in Italian or specialty food stores. Yields 6 to 8 servings.

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