Risotto alla Parmigiana

Portions: 10 U.S.

Portion size: 5 oz (150 g) Metric

Ingredients

Procedure

(approximately)

(approximately)

Butter

Vegetable oil Onion, chopped fine Italian Arborio rice Chicken stock, hot

1. Heat the butter and oil in a large, straight-sided sauté pan. Add the onion and sauté until soft. Do not brown.

2. Add the rice and sauté until well coated with the fat.

3. Using a 6-oz (150-mL) ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.

4. Add another ladle of stock and repeat procedure. Do not add more than one ladleful of stock at a time.

5. Stop adding stock when the rice is tender but still firm. It should be very moist and creamy, but not runny. The cooking should take about 30 minutes.

1 oz 3 oz to taste

30 g 90 g to taste

Butter

Parmesan cheese, grated Salt

Per serving:

Calories, 260; Protein, 7 g; Fat, 11 g (38% cal.); Cholesterol, 25 mg; Carbohydrates, 34 g; Fiber, 3g; Sodium, 210 mg.

Butter

Parmesan cheese, grated Salt

Per serving:

Calories, 260; Protein, 7 g; Fat, 11 g (38% cal.); Cholesterol, 25 mg; Carbohydrates, 34 g; Fiber, 3g; Sodium, 210 mg.

Risotto Milanese

Restaurant Method: Prepare basic pilaf (p. 624) using 1 lb Italian Arborio rice to 1 qt chicken stock (500 g rice to 1 L stock). To finish for service, place desired number of portions in a sauté pan and moisten with additional stock. Simmer until slightly moist and creamy, as in basic recipe. Finish with raw butter and parmesan cheese.

Risotto Milanese

Prepare as in basic recipe, but add 14-12 tsp (1-2 mL) saffron soaked in 1 cup (200 mL) stock near the end of cooking.

Risotto with Mushrooms

Add 4-8 oz (100-200 g) mushrooms, chopped and sautéed in butter, near the end of cooking time.

Risi Bisi

Add 1 lb (450 g) cooked peas and 14 cup (60 mL) chopped parsley to basic risotto. (This is not authentic Risi Bisi, which is considered a thick soup in Italy. However, it is similar.)

Risotto Milanese

Figure 19.2 Making risotto.

Figure 19.2 Making risotto.

(e) For Risotto Milanese, add saffron steeped in hot stock near the end of (f) Finish by stirring in parmesan cheese and butter. the cooking period.

Was this article helpful?

0 0
Gluten Free Living Secrets

Gluten Free Living Secrets

Are you sick and tired of trying every weight loss program out there and failing to see results? Or are you frustrated with not feeling as energetic as you used to despite what you eat? Perhaps you always seem to have a bit of a

Get My Free Ebook


Post a comment