Recipe
Risotto Parmigiano - Basic Risotto with Parmesan Cheese
Source: Harry's Bar Cookbook
Ingredients
- 5 to 6 cups of chicken stock, preferably homemade (1,250 to 1,500 ml)
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 ½ cups short-grain Italian rice, preferably Vialone or Carnaroli (about 250 g)
- 3 tablespoons unsalted butter at room temperature (45 g)
- 2/3 cup freshly grated Parmesan cheese (80 g) plus extra to pass at table
- Salt
- Freshly ground ground pepper
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