Parmesan risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Small onion | |
| ⅔ | cup | Butter |
| 1¾ | cup | Rice |
| 6 | tablespoons | Grated parmesan cheese |
| 5 | cups | Beef stock |
| Olive oil | ||
| Salt | ||
Directions
Thinly slice the onion and ut in a pan with 4 tablespoons butter and 1 tablespoon oil; cook over low heat until soft but not brown, adding 1 tablespoon stock, if necessary. Add the rice and fry for a minute, then add a ladleful of stock. When this has been absorbed, add another and repeat process until 2½ cups stock have been used.
Stir in half the remaining butter and 2 tablespoons parmesan.
Continue adding stock gradually. When rice is cooked, season with salt, add remaining butter and parmesan and serve.