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Name: Risotto Alla Parmigiana
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 2 tb Unsalted butter; 1 lb Arborio rice; 3 oz Parmagiano Reggiano cheese;; 2 tb olive oil; 6 c Chicken stock; hot; 2 tb Butter; 1 md Onion finely chopped

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INGREDIENTS

2 tb Unsalted butter
1 lb Arborio rice
3 oz Parmagiano Reggiano cheese;
2 tb olive oil
6 c Chicken stock; hot
2 tb Butter
1 md Onion ; finely chopped

Servings

INSTRUCTIONS

1. Heat the butter and oil in a large, straight-sided saute pan or saucepan. Add the onion, and saute until soft, without browning. 2. Add the rice, and saute for 2 minutes until the rice is well-coated. 3. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry. 4. Add more stock, 1/2 cup at a time, including the saffron stock about halfway through, until its all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy. 5. Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately. Formatted and Busted by RecipeLu Posted to recipelu-digest Volume 01 Number 223 by RecipeLu on Nov 08, 1997

NOTES

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Risotto Alla Parmigiana

2 tb Unsalted butter
1 lb Arborio rice
3 oz Parmagiano Reggiano cheese;
2 tb olive oil
6 c Chicken stock; hot
2 tb Butter
1 md Onion finely chopped

1. Heat the butter and oil in a large, straight-sided saute pan or  saucepan. Add the onion, and saute until soft, without browning.    2. Add the rice, and saute for 2 minutes until the rice is well-coated.    3. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the  liquid is absorbed and the rice is almost dry.    4. Add more stock, 1/2 cup at a time, including the saffron stock about  halfway through, until its all absorbed by the rice and the rice is al  dente. The rice should be very moist and creamy, but not runny; the rice  should be firm but tender, not crunchy.    5. Remove from heat, and stir in the raw butter and the Parmagiano cheese.  Salt to taste, and serve immediately.    Formatted and Busted by RecipeLu <recipelu@recipelu.com>  Posted to recipelu-digest Volume 01 Number 223 by RecipeLu  <recipelu@geocities.com> on Nov 08, 1997

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 10 Servings

Calories: 313
Calories from Fat: 153 (49%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.7g
Cholesterol 42.7mg		13 %
Sodium 19.1mg		1 %
Potassium 54.9mg		1 %
Total Carbohydrate 36.5g		11 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 35.1g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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