Risotto Alia Parmigiana
|Beef broth/Stock||3 Cup (48 tbs) (preferably homemade)|
|Water||3 Cup (48 tbs)|
|Unsalted butter||4 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Onion||1 Small, peeled, finely chopped|
|Arborio rice||2 Cup (32 tbs)|
|Saffron threads||1⁄2 Teaspoon, crumbled|
|Freshly grated imported parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Unsalted butter||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Bring the broth and water to a simmer in a medium-size saucepan and keep hot.
In a large, heavy skillet or saucepan, melt the butter and oil just until the butter foams.
Add the onion and slowly saute it over medium heat until it is translucent and tender, but not browned, about 5 to 6 minutes.
Add the rice and stir for 2 to 3 minutes to coat it evenly with butter.
Add approximately 1/2 cup of the simmering stock to the pan, stirring frequently to prevent sticking.
Stir in the saffron.
Continue adding broth, a half cup at a time, stirring until it has been absorbed before adding the next amount.
It should take about 25 to 30 minutes until the rice will be al dente (slightly firm to the bite).
Turn off the heat.
Stir in the Parmesan cheese, additional butter, salt, and pepper and taste to adjust the seasonings.
The risotto will be kind of lumpy.