More Great Recipes: Rice | Side Dish

Parmigiano-Reggiano Risotto

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Member since 2007

Serves | Prep Time | Cook Time


3 cups chicken broth
3 tablespoons butter
3/4 cup finely chopped onion
1 cup Carnaroli rice (or arborio rice)
1/2 cup grated Parmigiano-Reggiano cheese
Black Pepper to Taste

Bring broth to a boil in medium saucepan. Reduce heat to low; cover saucepan.

Melt 1 tablespoon butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 10-15 minutes. Increase heat to medium. Add rice and stir 1-2 minutes. Add 1 cup of warm broth. Boil gently until broth is absorbed, stirring frequently. Add remaining 2 cups broth, 1/2 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. Stir in 2 tablespoons butter and 1/2 cup grated cheese. Season with pepper.

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