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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.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!