Ingredients
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6
-
2
-
1 1/2
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6
-
2
-
2
-
1
-
1
-
1
-
1 1/2
-
1/4
-
-
-
-
Directions
Parmesan Risotto, From the Italian Inn Cookbook This is my favorite risotto
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Steps
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1
Done
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Heat Chicken Broth in a Medium Saucepan. Keep Hot During Preparation. |
|
2
Done
|
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. |
|
3
Done
|
Add the Rice, and Stir to Coat. Cook Rice, Stirring Frequently, Until Well Coated and Grains Start to Appear Translucent, About 2 Minutes. |
|
4
Done
|
Add the White Wine, and Stir Constantly Until It Has Evaporated, About 2 Minutes. |
|
5
Done
|
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). |
|
6
Done
|
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. |
