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1995-09-28
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Newsgroups: rec.food.recipes
From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN)
Subject: Risotto parmigiano (basic risotto with parmesan cheese)
Message-ID: <CADKKD.yp@acsu.buffalo.edu>
Organization: University at Buffalo
Date: Sun, 18 Jul 1993 19:26:00 GMT
Well, I'd been debating contributing this recipe, but the request settles
it! It comes from European Travel & Life, Sept. 1991, p. 62.
The article says, "This is the simplest risotto - there is nothing extra
to hide a mediocre rice, a bad butterm or a tasteless parmigiano. Everything
has to be perfect.... It's a good idea to have some boiling water on the
stove, in case you run out of stock before the risotto is finished."
(We've only made it once, but it turned out great!)
Serves 6 as a first course
5 to 6 cups chicken stock, preferably homemade
1 T. olive oil
1 sm. onion, minced
1 1/2 cups short-grain Italian rice, preferably Vialone or Carnaroli
3 T. unsalted butter at room temperature
salt
freshly ground pepper
2/3 c. freshly grated Parmesan cheese, plus extra to pass at the table
Bring the stock to a simmer in a saucepan.
Heat the olive oil in a heavy-bottomed 3-quart saucepan and cook the onion
over medium heat, stirring until the onion is golden but not brown, about
3-5 min.
Add the rice and stir with a wooden spoon to coat the rice thoroughly with
the oil and onion. Turn the heat to medium-high, add about 1/2. cup of the
simmering stock, and keep the mixture boiling, stirring constantly. As soon
as the stock has been absorbed, add another 1/2 c. of stock and stir until
it is absorbed. You may have to adjust the heat from time to time -- the
risotto has to keep boiling, but it must not stick to the pot. If your
risotto tends to stick, put the pot on a heat diffuser. Continue adding
stock, about 1/2 c. at a time, stirring constantly and waiting until each
portion is absorbed before adding the next, until the risotto is creamy and
tender on the outside, but with each grain still distinct and firm. This
will take at least 20 minutes, maybe as long as 30 minutes, depending on
your pot and your stove. If the grains are still a bit hard in the middle
after you have used all but a few Tablespoons of the stock, add boiling water
in 1/4 c. increments, stirring it in as you did the stock until each grain is
tender, but still has the slightest bit of firmness, and the mixture is creamy.
Remove the pan from the heat and continue to stir vigorously while adding the
butter and the Parmesan cheese. This stirring will make the risotto even
creamier. Taste and season the mixture with salt and pepper. While
continuing to stir vigorously, add the few remaining tqablespoons of hot
stock (or boiling water if you've used all the stock) to further soften the
consistency. Taste carefully once more for seasoning and serve immediately,
passing a small bowl of grated Parmesan cheese.
-Rochelle