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Risotto with Parmigiano-Reggiano Cheese
Risotto with Parmigiano-Reggiano Cheese
(Risotto con Parmigiano-Reggiano)
 
 
Ingredients:
 
5 cups (about) chicken broth
4 tablespoons (1/2 stick) butter
1 and 1/2 cups finely chopped onion
1 and 1/2 cups Arborio rice
1 cup grated Parmigiano cheese
2 tablespoons chopped fresh Italian parsley
Shaved Parmigiano cheese
 
Directions:
 
Bring broth to boil in medium saucepan.
 
Reduce heat to low; cover saucepan.

Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat.

Add onion; saute until very tender but not brown, about 15 minutes.

Increase heat to medium.
 
Add rice and stir 1 minute.

Add 1 and 1/2 cups warm broth.
 
Boil gently until broth is absorbed, stirring frequently.

Add another 1 cup broth; stir until broth is absorbed.

Add remaining 2 and 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.

Stir in 2 tablespoons butter and 1 cup grated cheese.

Season with salt and pepper. Transfer to bowl.

Sprinkle with parsley and shaved Parmigiano cheese. Makes 4 first-course or 6 side-dish servings.
 
That's it!
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