Risotto Con Parmigiano Reggiano Recipes

RISOTTO CON PARMIGIANO-REGGIANO

Steps:

• Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
• Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 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 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

Steps:

• Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
• Lightly coat the insert of crock pot with some extra basil olive oil.
• Add the sauted shallots and basil oil to the crockpot insert.
• Add the rice and coat it with the mixture.
• Stir in the wine.
• Stir in the chicken broth.
• Add the salt.
• Cover and cook on high for about 2 hours or until all the liquid is absorbed.
• Just before serving, stir in the cheese.
• Have extra grated cheese to put on top of each serving.
• If I was going to add shrimp, chicken, corn, salmon etc.
• ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

RISOTTO CON PARMIGIANO-REGGIANO

Steps:

• Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes.
• Increase heat to medium. Add rice and stir 1 minute.
• Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed.
• Add remaining 2 1/2 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 cup grated cheese. Season with freshly ground pepper. Transfer to bowl. Sprinkle with shaved Parmesan.