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Risotto with Parmesan Cheese

Source: The Italian Gourmet
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
This is risotto par excellence, the so-called white risotto that can serve as the basis for many other rice dishes with different flavors. It was originally created to show off the superb quality of Parma's famous cheese, which is very generously used in the dish. Reduce the quantity of cheese used if other ingredients are to be added.
1 onion, finely chopped
2 1/2 ounces butter
2 1/2 cups carnaroli rice or arborio rice (Italian long-grain)
6 cups meat stock, heated to a boil
3/4 cup freshly grated Parmesan cheese
Risotto with Parmesan Cheese Recipe at
In a high-sided stewpan, which should be made of tinned copper, if possible, gently sauté the onion with half the butter over very low heat. When the onion is translucent, add the rice, stirring with a wooden spoon until it has absorbed the butter completely. Add the boiling stock, a ladleful at a time, stirring to assist the absorption process.

Add a little salt, but not much; the broth is already salted and the Parmesan added at the end will boost the flavor of the dish considerably. When the rice is al dente (after about 14 minutes) turn off the heat. Rapidly mix in the remaining butter and all the Parmesan and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Parmesan Main Dishes
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 621
Fat. Total: 24g
Fiber: 2g
Carbohydrates, Total: 80g
Sodium: 1146mg
% Cal. from Fat: 35%
Cholesterol: 61mg
Protein: 21g
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