Risotto
Category:
Starches |
Equipment:
Saucepan, spoon |
No. Servings:
8 |
Serving Size:
1 c. (240 mL) |
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Yield:
2 qt. (1.9 L) |
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| 1 1/2 qt. | * chicken stock |
| 3 oz. | butter |
| 2 oz. | onion, small dice |
| to taste | salt |
| to taste | white pepper |
| 2 c. | short-grain rice (Arborio) |
| 3 oz. | Parmesan cheese, grated |
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1 | Bring chicken stock to a simmer. | 2 | Heat one-third of the butter in a saucepan and add the onion. Season with salt and pepper. Sweat until soft and aromatic. | 3 | Add the rice and stir to coat the grains with the butter. | 4 | Add approximately one-third of the chicken stock. Stir continually in an even motion while rice and stock simmer until all of the liquid is absorbed. | 5 | Repeat step 4 until all of the liquid is absorbed and the grains are al dente tender. The product should have a creamy consistency. | 6 | Stir in the remaining butter and Parmesan cheese until fully incorporated. Taste for seasoning and adjust if necessary. | 7 | Serve immediately as risotto becomes too starchy if held. |
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| Nutrition Information | | Calories | 261 | | Fat (g) | 13 | | Protein (g) | 9 | | Carbohydrate (g) | 25 | | Cholesterol (mg) | 36 | | Sodium (mg) | 985 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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