질문하기
A pure, golden risotto enriched with generous amounts of Parmigiano-Reggiano. This vegetarian mediterranean staple is fresh, simple, and the ultimate family comfort food from Emilia-Romagna.
Heat the vegetable stock in a saucepan over low heat and keep it warm but not boiling throughout the cooking process.
In a heavy-bottomed pot over medium heat, add olive oil and 1 tablespoon of butter. Once melted, add the finely chopped onion and a pinch of salt. Sauté gently until the onion is translucent, about 5 minutes, stirring frequently to prevent browning.
Add the Arborio rice and stir to coat each grain in the butter and oil. Toast the rice for 2 minutes until the edges become slightly translucent—do not let the rice brown.
Begin adding hot stock one ladleful at a time, stirring constantly and allowing each addition to absorb before adding the next. Moderate the heat to maintain a gentle simmer throughout, and continue this process for about 18 minutes until the rice is creamy and al dente.
When the rice is just tender and most of the liquid is absorbed, remove the pot from heat. Add the remaining 2 tablespoons of butter and all the Parmigiano-Reggiano. Stir vigorously until the risotto is glossy and creamy. Adjust seasoning with salt and black pepper if needed. Serve immediately while hot.
