Parmesan Risotto Risotto Alla Parmigiana Food

RISOTTO ALLA PARMIGIANA

Steps:

• Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.
• Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated.
• Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful.
• Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes.
• Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.
• Spoon onto hot plates and take extra parmesan to the dinner table.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

PARMESAN RISOTTO (RISOTTO ALLA PARMIGIANA)

Steps:

• Put 50 g (2 ounces) of the butter in a large pan and melt it (Keep the remaining butter for later).
• Chop the onion...
• Add the finely chopped onion and sweat over a medium heat for about 3-5 minutes or until the onion is soft.
• Then add a spoonful of stock and continue cooking for about 1 minute.
• Get the rice...
• Add the rice and stir until the rice is completely coated with the butter. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.
• Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
• Now, add the stock and turn the heat to medium/low. The stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
• Note: I have seen some people, to make it easier, adding most of the stock available directly at the start (like shown in the photograph) and to completely cover the rice. Then, they leave the pan alone for 15 minutes or so (simmering) and after they come back to continue the last stage. I suggest not to use this method because it is more what I would call "boiled rice" rather than a proper risotto.Very important:After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
• Ready with the Parmesan...
• When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds.
• Then, put the cooker off, add all the remaining butter and stir until completely melted.
• Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
• Risotto should be served "all'onda" (like a wave). This means that when you serve it onto a plate, it should still flow a little.

PARMESAN RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

EASY "ALMOST" PARMESAN RISOTTO

Steps:

• In a medium skillet, melt the butter over medium heat.
• Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
• Add in the rice; cook/stir for 3 minutes, stirring constantly.
• Add in the remaining ingredients; bring to a boil.
• Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
• Delicious!

PARMESAN RISOTTO

Steps:

• Heat chicken broth in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
• Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
• Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
• Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

RISOTTO ALLA PARMIGIANA

Steps:

• Heat ½ the butter and sweat the onions.
• Add rice and stir until rice appears shiny.
• Using a 6 oz ladle, add 2 scoops of stock to the rice.
• Stir the rice over medium heat until almost dry.
• Repeat from step 3 until all stock has been used up.
• Stop cooking when rice is moist and creamy.
• Remove from heat and stir in remaining butter and parmesan cheese.