Click on the Cookbook for the Recipes



Requirements of a good risotto are Arborio rice, very rich [homemade] chicken broth and Parmigiano-Reggiano cheese. Omit or replace any one of these and you don't have risotto.

2 Tbsp butter
1 Tbsp olive oil
1/4 onion, chopped finely
1 cup Arborio rice
4 cups chicken broth
1/2 cup Parmigiano-Reggiano cheese

• Heat the butter and oil in a large based saucepan or deep fry pan.
• Add the chopped onion and sauté until soft.
• Stir in the rice and fry it for 2-3 minutes.
• Add 1/2 cup chicken broth; stir until liquid has been absorbed.
• Continue adding broth, always 1/2 cup at the time and stirring often until each addition has been absorbed before adding the next 1/2 cup.
• Keep adding and stirring until the rice is cooked through.
• Cooking time is approximately 30 minutes.
• Finished dish should be creamy.
• Just before serving stir in the Parmigiano-Reggiano.



My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive