Risotto with Parmesan Cheese

9:20 pm on 17 July 2006


  • 1 cup beef stock
  • 5 cups water
  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons very finely chopped onion
  • 2 cups Arborio or other risotto rice
  • A generous half cup of grated Parmesan cheese
  • Salt to taste


Bring the stock and water to the boil and reduce to a simmer in a saucepan close to the element on which the risotto is to be cooked.

Place 1 tablespoon of butter, the vegetable oil and the chopped onion into a large pot and turn on the heat to medium high. Cook and stir the onion until it becomes translucent, then add the rice. Stir quickly and thoroughly until the grains are coated well.

Add ½ a cup of simmering stock and cook the rice, stirring constantly with a wooden spoon. Don’t stop stirring.

When there is no more liquid in the saucepan, add another ½ cup, and each time the liquid is absorbed, add another ½ cup.

Begin to taste the rice after about 15 minutes of cooking. It is done when it is tender, but firm to the bite. As it approaches this stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist but not runny.

When the rice is about 2 minutes away from being fully cooked, add all the grated Parmesan and the remaining butter. Stir constantly to melt the cheese and wrap it around the grains. Off the heat, taste and correct for salt and stir in well.

Transfer to a platter and serve promptly.

Suggested Wines to Go With Today's Recipe

Italian Style Reds

Chianti Castiglioni '04

Villa Cilivia '97

Ornellaia '03

Via Alto Di Sotto '03

Herzog Montepulciano '03

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