4 servings
8 oz. Italian rice
1/2 gal. mixed-meat stock
1 shallot
7 oz. Castelli
Parmigiano Reggiano cheese
2 tablespoons butter
2 tablespoons extra
virgin olive oil
salt to taste
In a tall-sided saucepan sauté the shallot in 1 tablespoon of butter and oil, then add the rice and let it cook for 2-3 minutes. Slowly add the boiling stock a little at a time. Cook the rice and stir continously for 16-18 minutes, adding a cup of meat stock each time the rice tends to dry. When cooked, add the grated Parmesan and the rest of the butter. Prepare the Parmesan crusts by warming a non-stick pan over the heat. When it starts to smoke, sprinkle grated Parmesan cheese over the bottom of the pan and let it melt. Turn the melted crust with a spatula and then slip it onto an over-turned bowl and allow to cool. This crust will serve as a delightful, edible container for your risotto! Serve immediately piping hot.
