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Recipe:Parmesan Risotto

Monday, October 22, 2007


From Turn Up the Heat by G.Garvin 2006



Parmesan Risotto INGREDIENTS:

1 tablespoon olive oil

1 onion, diced

1 teaspoon chopped garlic

1 teaspoon chopped shallot

1 cup uncooked Arborio rice

3 cups chicken stock, heated

1 tablespoon chopped fresh thyme

Salt

Black pepper

1⁄4 cup grated Parmesan cheese

1 tablespoon unsalted butter

PROCEDURE:
1. In a medium pot, heat olive oil over medium heat. Add onion, garlic, and shallot; cook for 3 minutes. Add rice, stirring to coat. Add 1 cup of the hot chicken stock; cook and stir until stock is absorbed.

2. Add another cup of chicken stock; cook and stir until stock is absorbed. Add remaining 1 cup stock; stir in the thyme. Season to taste with salt and pepper. Cook and stir until stock is nearly absorbed. Finish risotto by stirring in the Parmesan cheese and butter.


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