This document provides a detailed recipe for Risotto Parmigiano, serving six portions. Key ingredients include Arborio or Carnaroli rice, poultry broth, dry white wine, butter, olive oil, and Parmesan cheese. The preparation involves sautéing onions, gradually incorporating stock into the rice, and finishing with butter and cheese for a creamy texture.

1. RECIPE : Risotto Parmigiano
D'AMICO + P A R T N E R S , I N C .
Recipe #
Menu Item
Portion Size
Portions Produced serves 6
Cost Per Portion
QUANTITY UNIT INGREDIENTS COST UNIT EXTENTION
2 cups arborio or carnaroli rice
1 each M edium onion, fine dice
5 cups poultry broth
1 cup dry white wine-unoaked-preferable Soave, pinot grigio or Sauvignon Blanc
6 tablespoons unsalted butter
2 ounces extra virgin olive oil
1/4-1/2 cup Reggiano Parmesan or Grana Padano
Extra virgin olive oil to garnish
Freshly grated black pepper
Kosher salt
Preparation Methodology
1. Combine stock and white wine in saucepan and bring to a boil, then reduce to a simmer.
2. Place 2 tbsp. of butter and 2 tbsp. of olive oil in medium saucepan and heat. Add diced onions and sauté until
onions are translucent.
3. Stir in rice and gently sauté for 3 minutes.
4. Increase heat and Ladle 4 oz. of warm stock to rice, continue to stir. When most of the stock has been
absorbed add another ladle of stock to the rice. Repeat until most of the stock is incorporated into the rice or
until the rice is done. The rice should not be over cooked. Season to taste w ith kosher salt.
5. Once all of the stock has been added, remove from heat and let stand of t wo minutes; then beat in 3-4 tbsp. of
butter, one tablespoon at a time, with a wooden spoon or rubber spatula. Add grated Parmesan-make sure it's
either grana padano or Reggiano and stir In.
6. Plate risotto. Garnish with ex tra virgin olive oil and freshly ground black pepper.