Risotto alla Parmigiana, simply creamy & delicious
I never understood the hype around risotto until I had a taste of my friend’s Wild Mushroom Risotto in Black Truffle jus at Celadon in Napa. By the way, if you’re ever in Napa, I highly recommend you eat at Celadon, located downtown. Chef Greg Cole’s inspirational menu features flavors from the Mediterranean, Asia, and the Americas. Needless to say, I have been craving risotto ever since that bite of absolute creamy richness with hints of earthiness. My craving finally subsided last night when I learned how to make risotto. Although very different from the one I had at Celadon, it was none the less creamy and rich.
- 1 oz butter
- 1 fl oz Vegetable oil
- 1 oz onion, finely diced
- 1 lb Arborio rice (short grain)
- 1.5 qt Chicken Stock, hot
- 1 oz butter
- 3 oz Parmesan cheese, grated
- SPTT (Salt and Pepper to taste)
- Heat butter and oil in a large, straight-sided saute pan. Add the onion, sweat until soft and translucent. Do not brown.
- Add the rice and saute until well coated with butter, oil and onion.
- Using a 6-oz ladle, add one ladle of stock to rice at a time and gently stir over medium heat until the rice absorbs all the liquid.
- Add another ladle of stock and repeat procedure. Do not add more then one ladle of stock at a time and do not sir too much.
- Stop adding stock when the rice is tender but still a little firm in the center. It should look moist and creamy, but not runny. The cooking time should take 25-30 minutes.
- Remove from heat and stir in the raw butter and Parmesan cheese. Salt & pepper to taste.