Parmesan Basil Risotto
Bursting with herbaceous flavor.
Serves 8 |
|1 stick unsalted butter |
|1 1/4 cups chopped onion |
|2 1/4 cups arborio rice |
|10 cups chicken stock |
|3/4 cup grated Parmigiano-Reggiano cheese |
|1/4 cup chopped fresh basil |
- Melt half the butter in a large, heavy stockpot over medium heat. Add the onion and cook, stirring occasionally, until onion is soft and golden, about 7 minutes. Add rice and stir to coat with butter. Cook, stirring, for 1 minute.
- Increase heat to medium-high. Add about 2 cups of chicken stock, enough to just cover the rice, stirring constantly. When all the stock has been absorbed, add 1/2 cup more, stirring until it is absorbed. Repeat this procedure until stock is gone.
- Stir in grated cheese and chopped basil and remaining butter. Spoon onto serving plates and enjoy!