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Recipe Summary

Yield: Makes 6 appetizer servings

Ingredients

Ingredient Checklist

3 tablespoons unsalted butter

1 medium onion, minced

1 1/2 cups Arborio rice (do not rinse)

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 cup dry white wine

3 to 4 cups Homemade Chicken Stock Homemade Chicken Stock

1/2 cup freshly grated Parmesan cheese

Gallery

Recipe Summary

Yield: Makes 6 appetizer servings

Recipe Summary

Yield: Makes 6 appetizer servings

Recipe Summary

Yield: Makes 6 appetizer servings

Yield: Makes 6 appetizer servings

Makes 6 appetizer servings

Ingredients

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion, minced
  • 1 1/2 cups Arborio rice (do not rinse)
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 cup dry white wine
  • 3 to 4 cups Homemade Chicken Stock Homemade Chicken Stock
  • 1/2 cup freshly grated Parmesan cheese

Directions

In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.

Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Mark’s Risotto with Butter and Parmesan

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Mark’s Risotto with Butter and Parmesan

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest