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Parmesan cheese Risotto: Submitted by: | Date Added: 27 Oct 2014
Listed in: Rice and Grains / Risotto

5 cups chicken stock
1 pinch saffron thread (could do without, but adds colour and flavour)
5 tablespoons butter
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 1/2 cups risotto rice (could also use short grain sticky rice)
1 cup parmesan cheese
salt and black pepper

Cooking Instructions

1. Bring stock to a boil, then reduce to a low simmer.
2. Ladle a little stock into a small bowl; add the saffron threads and let infuse.
3. Melt 4 tablespoons of butter in a large sauce pan until foaming.
4. Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
5. Cook only until softened, not brown.
6. Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
7. Stir over low heat until liquid has beed absorbed.
8. Keep adding stock, letting the rice absorb the liquid before adding more.
10. After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
11. Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
12. Season to taste.
13. Transfer to serving plates and serve hot.
14. Sprinkle remaining parmesan cheese

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