Mark Thorson wrote:

> I have a big hunk of genuine Parmigiano Reggiano
> in my refrigerator, and I cannot imagine combining
> that with the canned soup.

I cant' disagree on that one. Use your Parmigiano in this recipe, instead:

Risotto alla Parmigiana (risotto Parma style)
Serves six

400 grams rice, better if Carnaroli or Vialone nano
150 grams unsalted butter
100/150 grams grated Parmigiano Reggiano
1 white or blonde onion
salt
1 quarter broth (veg. or meat as you prefer)

Finely chop the onion and brown it in a skillet with 100 grams of butter.
Add the rice, let it toast and get flavored for a few minutes and start
adding broth, a few at a time so to always keep the rice at a thickness
similar to what you want in your dish. Once the rice is almost cooked remove
from heat, add the grated Reggiano and the remaining butter, mix very
lightly and briefly, cover and wait 1 minute. Serve smokin' hot.

A variant: some drops of aceto balsamico tradizionale, added directly in the
dish.
A similar recipe: add some minced spinach leaves to the onion, abot one big
leaf per dish. In this case it would be six large leaves. It's called
"risotto spinaci e grana"*

* Grana is the family of cheeses of which Parmigiano Reggiano is just one
variety. Grana originated in the area of Bibbiano / Ghiardo, 15 kilometers
from Reggio Emilia and 40 from Parma. Parmigiano originated in the same area
and differs for the longer ageing process and the feeding of the cows.
--
Vilco
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