Risotto Parmigiano

[Recipes Index] [World of Chefs]

Ingredients:

• 2 cups homemade chicken stock
• 2 tablespoons extra virgin olive oil
• 1 small onion finely chopped
• 1/2 cup short grain Italian rice
• 1 tablespoon unsalted butter, softened
• 1/2 cup freshly grated Parmesan cheese
• Sea salt
• Freshly ground pepper

Preparation:

In a saucepan, heat the chicken stock until it simmers. In a separate pan, heat the olive oil on low heat and sauté the onion until it is translucent (approximately 3 minutes). Add the rice and stir with a wooden spoon until the grains of rice are coated with the oil and onion mixture. Turn up the heat to medium or medium-high under the pan with the rice mixture and add one third of the chicken stock. At this point, stir continuously ensuring that the mixture continues to boil. 

When the rice has absorbed the chicken stock, add more chicken stock a little bit at a time and in each instance wait for the rice to absorb the chicken stock portion before adding more stock. Do not let the rice stick to the pot. Continue this cooking process until the rice is cooked but firm and the mixture is creamy. If you run out of chicken stock and need more liquid, add a little bit of boiling water as needed.

When the rice is cooked, remove from heat, add the butter and freshly grated Parmesan cheese. Season to taste with salt and pepper and serve.