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Parmesan Risotto

Yield: 4 portions
1Tbsp. Olive oil
1 medium Onion, diced fine
1 1/3 cup Arborio rice
1 1⁄2 cups White wine
5 cups Stock
5 Tbsp. Grated Parmesan
5 Tbsp. Butter
Salt and Pepper to taste

In a medium sauce pot, sweat onions in olive oil on medium heat. Add rice and toast for 1-2 minutes. Add the wine and reduce until dry. Cover the rice with stock and reduce until dry, stirring frequently. When the rice has absorbed the stock, cover the rice again, repeat the process. At this point the rice should be al dente, add a little stock if needed.

Remove from the heat and add the parmesan and the butter, stirring to emulsify the fat into the rice.

> See more in Gold D'Orr Recipe area

 

 


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