"Vilco" > ha scritto nel messaggio
...
> 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"*

That seems like a lot of butter-- it's perhaps 1/3 more than I'd use-- maybe
even more. I might use butter the size of a walnut for sautéing and then 2
more a montare. 400 g rice with 150 g butter?

I am perfectly willing that you should adore this buttery dish, Vilco, I
just wonder if it is really that buttery?

Did you mean 1 quart of broth?