1. 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*

2. 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

5. 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

6. 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 minutes…be patient!!*

7. 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 minutes…be patient!!*