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Risotto Parmigiano recipe

Risotto Parmigiano The Basic Risotto Recipe

10 cups chicken broth (preferably homemade, or else made with cubes Maggi)
1 tablespoon oil
Half onion, finely chopped
2 ½ -3 cups. kontokokko Italian rice armporio
3 tablespoons butter at room temperature
2 / 3 cup. freshly grated Parmesan cheese (80 gr.), and extra to serve
Freshly ground pepper


01. Simmer the broth in a saucepan and leave on low heat.
02. In a large saucepan heat the oil over medium heat and add the onion, stirring well for 3-5 minutes, until golden brown.
03. Add rice, stirring with wooden spoon until they go everywhere oil and onion.
04. Teaches a bit of fire and add 1 cup broth, stirring until absorbed. You may need to set the fire during: the risotto should be cooked but not stick to the pot.
05. Pour broth and again, about ½ cup at a time, stirring and then waiting for each dose absorbed before adding next, until rice to become creamy and soft but not melted. This will take at least 20-30 minutes. If rice is still a little hard in the center, even if you use all the broth (with a few tablespoons to hold the end), add as many times as needed by 1 / 4 cup (60 ml) boiling water with chicken cube dissolved, stirring well and trying to check if the rice is still soft and creamy without losing its shape.
06. Once you are ready (the tooth flank rather, do not forget that rice
continues to soothe and after cooking), you take the pot
from heat and vigorously stir in butter and Parmesan. The shuffling will do even more creamy.
07. You try and add salt and pepper.
08. Continue stirring and add the broth you have storage for the fee or minimum boiling water, if you use all the broth, continuing to stir.

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