RISOTTO ALLA PARMIGIANA
This is the "classic" risotto. From here you can go anywhere with additional ingredients
or flavors. It's fine this way, but you may also consider it a canvas upon which to
build your culinary artistry.
Heat the butter and oil in a large, straight-sided saute pan or
saucepan. Add the onion, and saute until soft, without browning.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 pound Arborio rice
- 6 cups chicken stock, hot
- 2 tablespoons butter
- 3 ounces Parmagiano Reggiano cheese, coarsely grated
Add the rice, and saute for 2 minutes until the rice is well-coated.
Ladle 1/2 cup of stock into the rice, stirring constantly, until all the
liquid is absorbed and the rice is almost dry. Add more stock, 1/2 cup
at a time, including the saffron stock about halfway through, until it's 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,
Remove from heat, and stir in the raw butter and the Parmagiano cheese.
Salt to taste, and serve immediately. Yield: 10 servings.
Risotto alla Milanese
This is prepared exactly the same as above, except use white
veal stock, hot, and add 1/2 teaspoon
saffron threads, soaked in 1 cup of the hot stock. Add the saffron stock
about halfway through the cooking process.
This risotto is the traditional accompaniment for
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