Ingredientes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 pound Arborio rice
- 6 cups chicken stock, hot
- 2 tablespoons butter
- 3 ounces Parmagiano Reggiano cheese, coarsely grated
Preparação
- Heat the butter and oil in a large, straight−sided saute pan or saucepan.
- Add the onion, and saute until soft, without browning.
- Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
- /2 cup of stock into the rice, stirring constantly, until all the liquid is
- absorbed and the rice is almost dry. Add more stock, ½ cup at a time,
- until it's all absorbed by the rice and the rice is al dente.
- The rice should be very moist and creamy, but not runny;
- the rice should be firm but tender, not crunchy.
- Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
- to taste, and serve immediately.
