MARK'S RISOTTO WITH BUTTER AND PARMESAN
When properly cooked, Arborio rice has a crunchy center and a creamy outer texture. Making perfect risotto is an art. Mark Strausman, chef and owner of New York City's Campagna, says that "when you get it right, you'll know it."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 6 appetizer servings
Number Of Ingredients 8
Steps:
- In a medium-size, heavy soup pot, melt 2 tablespoons butter over medium-high heat. When it foams, add onion, and cook, stirring, until onion is transparent, about 5 minutes. Reduce the heat to medium, add rice, salt, and pepper, and cook, stirring with a wooden spoon, until well coated, about 1 minute.
- Add wine, and simmer gently until the liquid is absorbed, 3 to 5 minutes. Add 1/2 cup chicken stock, stir, and simmer, stirring occasionally, until the liquid is absorbed. Repeat, adding 1/2 cup stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
- Add the remaining tablespoon butter and the Parmesan cheese. Mix well, add salt to taste, and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
