Risotto Alla Parmigiana

1. 1

   Heat 1/2 the butter and sweat the onions.

2. 2

   Add rice and stir until rice appears shiny.

3. 3

   Using a 6 oz ladle, add 2 scoops of stock to the rice.

4. 4

   Stir the rice over medium heat until almost dry.

5. 5

   Repeat from step 3 until all stock has been used up.

6. 6

   Stop cooking when rice is moist and creamy.

7. 7

   Remove from heat and stir in remaining butter and parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.