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 rice)
- 6 cups meat stock, heated to a boil
- 3/4 cup freshly grated Parmesan
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.
nutrition information per serving
621 calories; 24g total fat; 61mg cholesterol; 1146mg sodium; 80g carbohydrates; 2g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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