From Turn Up the Heat by G.Garvin 2006
Parmesan Risotto INGREDIENTS:
1 tablespoon olive oil
1 onion, diced
1 teaspoon chopped garlic
1 teaspoon chopped shallot
1 cup uncooked Arborio rice
3 cups chicken stock, heated
1 tablespoon chopped fresh thyme
Salt
Black pepper
1⁄4 cup grated Parmesan cheese
1 tablespoon unsalted butter
PROCEDURE:
1. In a medium pot, heat olive oil over medium heat. Add onion, garlic, and shallot; cook for 3 minutes. Add rice, stirring to coat. Add 1 cup of the hot chicken stock; cook and stir until stock is absorbed.
1. In a medium pot, heat olive oil over medium heat. Add onion, garlic, and shallot; cook for 3 minutes. Add rice, stirring to coat. Add 1 cup of the hot chicken stock; cook and stir until stock is absorbed.
2. Add another cup of chicken stock; cook and stir until stock is absorbed. Add remaining 1 cup stock; stir in the thyme. Season to taste with salt and pepper. Cook and stir until stock is nearly absorbed. Finish risotto by stirring in the Parmesan cheese and butter.
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