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Julho 31, 2010 | Visitas: 4
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Risotto alla Parmigiana

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 pound Arborio rice
  • 6 cups chicken stock, hot
  • 2 tablespoons butter
  • 3 ounces Parmagiano Reggiano cheese, coarsely grated

  1. Heat the butter and oil in a large, straight−sided saute pan or saucepan.
  2. Add the onion, and saute until soft, without browning.
  3. Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
  4. /2 cup of stock into the rice, stirring constantly, until all the liquid is
  5. absorbed and the rice is almost dry. Add more stock, ½ cup at a time,
  6. until it’s all absorbed by the rice and the rice is al dente.
  7. The rice should be very moist and creamy, but not runny;
  8. the rice should be firm but tender, not crunchy.
  9. Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
  10. to taste, and serve immediately.


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