Directory:KJ Kitchens/Risotto alla Parmigiana

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

Heat the butter and oil in a large, straight-sided saute pan or saucepan. Add the onion, and saute until soft, without browning.

Add the rice, and saute for 2 minutes until the rice is well-coated. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy.

Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately.