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Parmesan Risotto
Makes 8 Servings
*1 quart water
*5 shallots, chopped
*2 tablespoons butter
*2 cups uncooked arborio rice
*3/4 cup white wine
*Kosher salt and freshly ground black pepper to taste
*2 ounces Parmesan cheese, grated
1Bring the water to a boil in a saucepan; reduce the heat and keep hot.
2Saute the shallots in the butter in a saucepan over medium heat for 2 to 3 minutes. Add the rice and stir until coated with butter. Saute until heated through. Add the wine and cook until reduced by 1/2.
3Add the hot water 1 cup at a time, cooking for 5 minutes or until the water is absorbed after each addition and stirring constantly. Season with kosher salt and pepper to taste. Add the cheese and mix well.
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT