Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Risotto al Parmegiano


4-5 cups chicken broth (not too salty)
2 shallots, chopped
4 tablespoon olive oil
1 cup Arborio rice
2-3 cup fresh Italian parsley, chopped
1/2 cup grated Parmegiano Regiano

Sweat the shallots in the olive oil. Add the rice, fry a little while, then start adding the chicken broth 1/2 cup at a time. Stir each addition until it is absorbed. Taste to see if the rice is tender after the last addition, if not, add water by 1/2 cup in the same fashion. When the rice is tender, and the liquid is absorbed, add the Italian parsley and cook until it wilts. Add the Parmegiano and serve.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.