Risotto with Butter and Parmigiano

Name: Risotto with Butter and Parmigiano (Risotto alla Parmigiana)
Total time: 40 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 3 tablespoons butter; ½ cup freshly grated Parmigiano-Reggiano; Salt; 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; ½ medium yellow onion

Risotto alla Parmigiana

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
40 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

This is the most basic of risotti, although that hardly makes it less delectable. It is an ideal base for a generous amount of shaved fresh white truffle.

Ingredients

6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

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 occasio