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Receta Risotto Alla Parmigiana
by Global Cookbook

Risotto Alla Parmigiana
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  Raciónes: 10

Ingredientes

  • 2 Tbsp. Unsalted butter
  • 2 Tbsp. Extra virgin olive oil
  • 1 med Onion, finely minced
  • 1 lb Arborio rice
  • 6 c. Chicken stock, warm
  • 2 Tbsp. Butter
  • 3 ounce Parmagiano Reggiano cheese, coarsely grated

Direcciones

  1. Heat the butter and oil in a large, straight-sided saute/fry pan or possibly saucepan. Add in the onion, and saute/fry till soft, without browning.
  2. Add in the rice, and saute/fry for 2 min till the rice is well-coated.
  3. Ladle 1/2 c. of stock into the rice, stirring constantly, till all the liquid is absorbed and the rice is almost dry.
  4. Add in more stock, 1/2 c. at a time, including the saffron stock about halfway through, till it's 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 hard but tender, not crunchy.
  5. Remove from heat, and stir in the raw butter and the Parmagiano cheese.
  6. Salt to taste, and serve immediately.