Get out a sheet of paper. At the top write… Parmesan Risotto Make sure to include your name, block and the date. *10 points will be deducted for NOT.

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Presentation transcript:

Get out a sheet of paper. At the top write… Parmesan Risotto Make sure to include your name, block and the date. *10 points will be deducted for NOT following instructions*

Arborio (ar-BOH-ree-oh) Specialty rice Description: Short-grain, white rice; sticky when cooked; cook in 3 cups of water for every cup of rice Uses: Best rice for risotto-style preparation

Parmesan Risotto Recipe Ingredients: 1 cup Arborio rice (Short grain rice) 1 quart chicken stock (4 cups) ½ cup white wine (Or white cooking wine) 3 tablespoons butter (Butter NOT margarine) ½ cup fresh shredded parmesan cheese (Powdered parmesan will NOT work) ½ small yellow onion minced Salt/pepper to taste

Parmesan Risotto Recipe Instructions: Get TWO sauce pans. Add chicken stock to one saucepan and bring to a constant simmer (Keep at a simmer throughout entire process) 3. Add butter to other pan and melt. Add minced onions then cook until onions are clear. (3-4 minutes) *Process takes around 20-25 minutes…be patient!!*

Parmesan Risotto Recipe Instructions: 4. Add rice to onion/butter mixture and STIR!!!! 5. Add wine (DEGLAZE) to the onion/butter/rice mixture. *STIR until all liquid is absorbed* 6. SLOWLY ladle in the HOT chicken stock one scoop (1/2 cup) at a time, stirring until ALL liquid is absorbed. 7. REPEAT until all stock is gone and rice is tender. 8. Add cheese and stir. Enjoy! *Process takes around 20-25 minutes…be patient!!*