Basic Risotto with Parmigiano Reggiano

Ingredients
- 1 Tbsp. Butter
- ¼ Cup Shallot, minced
- 1 Pouch BEN’S ORIGINAL™ Ready Rice™ for Risotto
- ¾ Cup Chicken or Vegetable Stock, warmed
- ¼ Cup Parmigiano Reggiano, grated
- 1 Tbsp. Fresh Parsley, chopped for garnish
Basic Risotto with Parmigiano Reggiano
Makes: Servings: 1
Direction
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Melt butter in a small pan over medium-high heat. Add shallots and sauté about 2 minutes to soften.
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Massage pouch of rice to loosen grains and add BEN’S ORIGINAL™ Ready Rice™ for Risotto to the pan with the stock. Simmer and stir for 2 minutes until grains are softened and risotto is creamy.
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Remove from heat, stir in Parmigiano Reggiano until incorporated, plate. Garnish with chopped parsley, more Parmigiano Reggiano and serve.