RISOTTO CON PARMIGIANO REGGIANO

RISOTTO CON PARMIGIANO REGGIANO

Sometimes simple is better! Try this super quick and easy risotto recipe which is still full of flavour or can be used as a base recipe which you can add your own twist to.
For 4 People:
INGREDIENTS:
5 cups of low-salt chicken broth
4 tablespoons butter
1 finely chopped onion
300g arborio rice
250g grated Parmesan cheese (Preferably 36month mature)
2 tablespoons chopped fresh Italian parsley
Shaved Parmesan cheese

Recipe:

  1. Bring broth to boil in a medium pan, reduce heat to low and cover.
  2. Melt 2 tablespoons butter in another medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium.
  3. Add rice and stir 1 for minute. Add 2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining cups broth, 1/2 a cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.
  4. Stir in 2 tablespoons butter and grated parmigiano. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
Skills

Posted on

13/06/2016