Simon Hopkinsons Risotto Alla Parmigiana Recipes

RISOTTO ALLA PARMIGIANA

Steps:

• Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.
• Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated.
• Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful.
• Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes.
• Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.
• Spoon onto hot plates and take extra parmesan to the dinner table.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

SIMON HOPKINSON'S RISOTTO ALLA PARMIGIANA RECIPE

Steps:

• Heat 40g of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.
• Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated.
• Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful.
• Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Immediately stir in two tbsps of cheese and the remaining butter. Cover and set aside for five mins.
• Season to taste with salt and freshly ground black pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.
• Spoon onto hot plates and take extra parmesan to the dinner table.

RISOTTO ALLA PARMIGIANA

Steps:

• Heat ½ the butter and sweat the onions.
• Add rice and stir until rice appears shiny.
• Using a 6 oz ladle, add 2 scoops of stock to the rice.
• Stir the rice over medium heat until almost dry.
• Repeat from step 3 until all stock has been used up.
• Stop cooking when rice is moist and creamy.
• Remove from heat and stir in remaining butter and parmesan cheese.