Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Risotto with Butter and Parmigiano Reggiano Print Email

Risotto alla Parmigiana

6 cups homemade meat broth or 1/2 a beef and chicken bouillon cube dissolved in 6 cups water
1/2 medium yellow onion
3 tablespoons butter
1 3/4 cups rice for risotto (Arborio, Carnaroli or Vialone Nano)
1/2 cup freshly grated Parmigiano-Reggiano

Put the broth in a pot over high heat and bring to a boil. Lower the heat to maintain a very gentle simmer.

Peel and finely chop the onion. Put it in a heavy bottomed braising pan with 2 tablespoons of the butter. Place over medium high heat and sauté, stirring occasionally, until it turns a dark golden color, about 5 minutes.

Add the rice and stir until it is well coated. Add about 1 cup of the hot broth and continue stirring. Add only enough broth to produce the consistency of a rather thick soup and wait until all the liquid is absorbed before adding more. Season with salt and continue until the rice is al dente, 20-25 minutes (longer at altitude).

Remove the risotto from the heat and stir in the remaining tablespoon butter and the Parmigiano-Reggiano. Serve at once.

This is the most basic of risotti, although that hardly makes it less delectable. It is also an ideal base upon which to place a generous amount of thinly sliced fresh white truffle. An alternative is to mix in a 25-gram tube of white truffle paste just before serving or a small bottle of truffle oil.

Serves 4 as a main course or 6 as part of a multi-course Italian meal - adapted from How to Cook Italian by Giuliano Hazan
Search Site

only search Tony's Market
Oyster Night!