On Thu 07 Aug 2008 12:26:04a, Vilco told us...

> 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:

Vilco, it's a "convenience" dish, and not bad for something that takes 5
minutes to throw together. I do use real parmesan cheese in it.

> Risotto alla Parmigiana (risotto Parma style)
> Serves six

When I have time to stand at thes stove and give it my attention, I do make
risotto. The recipe and proportions I use sound very similar to yours.
It's one of my favorite things.

--
Wayne Boatwright
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Thursday, 08(VIII)/07(VII)/08(MMVIII)
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As I said before, I never repeat myself.
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