Ingredients

The following ingredients have 6 Servings
  • 2 tbsp (30 mL) butter, divided
  • 1 medium onion
  • 3 garlic cloves
  • 1 cup (250 mL) uncooked Arborio rice
  • 2 oz (60 g) fresh Parmesan cheese, grated (½ cup/125 mL grated)
  • 3 1/2 cups (875 mL) chicken stock
  • 1/2 tsp (2 mL) black pepper

Instruction

  • For Original Risotto, place 1 tbsp (15 mL) of the butter in Rockcrok® (2.5-qt./2.35-L) Everyday Pan. Heat over medium heat 3-5 minutes or until melted, stirring to cover surface of Pan. Cut onion into chunks. Using Food Chopper, finely chop onion. Add onion, garlic pressed with Garlic Press, and rice to Pan.  Cook, uncovered, 3-4 minutes or until rice is lightly toasted, stirring frequently with Small Mix ‘N Scraper®.  Using Microplane® Adjustable Fine Grater, grate Parmesan; set aside. Remove Pan from heat. Stir stock and pepper into rice. Microwave, covered, on HIGH 15-17 minutes or until most of the liquid is absorbed and rice is tender.  Meanwhile, prepare Add-Ins (optional).Remove Pan from microwave; stir in Parmesan, remaining 1 tbsp (15 mL) butter and Add-Ins. Cover; let stand 5 minutes.