
Classic risotto with grana cheese

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Made with a base of onions and chicken or vegetable stock, this is finished with Parmesan or Grana Padano, and butter. In our house, as in most houses in the region, grana was the cheese we used most in cooking, while Parmesan was kept for the table. It is the most straightforward risotto of all the one that everyone in Italy cooks and that you are given as a child when you are sick. First some tips: Chop the onions as finely as you can (the size of grains of rice), this is because you don't want the onion to be obvious in the finished risotto, and if you have large pieces, they will not cook through properly. Make sure that your butter is very cold. Cut it into small, even-sized dice before you start cooking and put it into the fridge; until you are ready to use it. That way it won't melt too quickly and it will emulsify rather than split the risotto. Remember, the mere rice you cook, the more heat it will retain, so it will take lees time to cook.
ingredients
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serves: 4
10 cups good chicken stock
3 1/2 tablespoons butter
1 onion (copped very, very fine)
2 cups superfine carnaroli rice
1/2 cup dry white wine
salt and pepper
For tho mantecatura:
5 tablespoons cold butter (out into small cubes)
1 cup finely grated Grana Padano (or Parmesan)
Servings Per Recipe: 4
Amount per Serving
Calories: 919
- Total Fat: 39.5 g
- Saturated Fat: 22 g
- Trans Fat: 1 g
- Cholesterol: 105.3 mg
- Sodium: 1466.3 mg
- Total Carbs: 101.1 g
- Dietary Fiber: 3.1 g
- Sugars: 11.2 g
- Protein: 31.6 g
preparation

comments
Serena
May 9, 2012