Risotto with parmesan cheese

Risotto with Parmesan Cheese

Here is a terrific side dish that you can serve a Vegan dish or with fish or by itself as the main meal.

Risotto with Parmesan Cheese


2 tbs. unsalted Butter plus 2 tbs. unsalted Butter
2 tbs. Extra Virgin Olive Oil
1 Red Onion, finely chopped
1 lb. Persian Rice
6 cups Vegetable Stock
5 oz Kosher Parmesan Cheese, coarsely grated
A dash of Paprika

2 Hard Boiled Eggs, shelled and cut in two as a garnish
¼ cup frozen Peas, cooked as a garnish
2 Scallions, sliced as a garnish


Heat the butter and oil in a large, sauté pan and add the onion, and sauté until soft, without browning.

Add the rice, and sauté for 2 minutes- Ladle ½ cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry. Add more stock, ½ cup at a time, until it’s all absorbed by the rice and the rice is al dente.

The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy. Remove from heat, and stir in the raw butter and the Parmesan cheese. Add the eggs some cooked peas and scallions as a garnish.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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