Recipe ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 pound Arborio rice
- 6 cups chicken stock, hot
- 2 tablespoons butter
- 3 ounces Parmagiano Reggiano cheese, coarsely grated
Recipe method
- Heat the butter and oil in a large, straight-sided saute pan or saucepan.
- Add the onion and saute until soft, without browning.
- Add the rice and saute for 2 minutes until the rice is well-coated.
- Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry.
- Add more stock, 1/2 cup at a time, until it is all absorbed by the rice and the rice is al dente.
- The rice should be very moist and creamy, but not runny. The rice should be firm but tender, not crunchy.
- Remove from heat and stir in the raw butter and the Parmagiano cheese.
- Salt to taste. Serve immediately.
Other italian recipes:
Risotto alla parmigiana recipe
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