| Back to: Recipe HomeVegetables/Side Dishes Recipes | Printable View |
Parmesan Risotto
Ingredients
| * | 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 |
Instructions
| 1 | Bring the water to a boil in a saucepan; reduce the heat and keep hot. |
| 2 | Saute 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. |
| 3 | Add 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. |
Source
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT