Parmesan Risotto

Name: Parmesan Risotto
Yield: 4
Ingredients: '5 cups of beef or chicken broth'; '2 tablespoons of finely chopped green onion, or scallion, or onion'; '3 tablespoons of butter or margarine'; '1 tablespoon of olive oil'; '1 1/2 cups of uncooked rice'; '3/4 cup of grated Parmesan cheese'; 'Salt to taste, if needed'

1
'5 cups of beef or chicken broth'
2
'2 tablespoons of finely chopped green onion, or scallion, or onion'
3
'3 tablespoons of butter or margarine'
4
'1 tablespoon of olive oil'
5
'1 1/2 cups of uncooked rice'
6
'3/4 cup of grated Parmesan cheese'
7
'Salt to taste, if needed'

Ingredients

1
'5 cups of beef or chicken broth'
2
'2 tablespoons of finely chopped green onion, or scallion, or onion'
3
'3 tablespoons of butter or margarine'
4
'1 tablespoon of olive oil'
5
'1 1/2 cups of uncooked rice'
6
'3/4 cup of grated Parmesan cheese'
7
'Salt to taste, if needed'

Directions

1
Avoid boiling the broth and keep it hot
2
In a pan, fry the green onion in 2 tablespoons of butter or margarine, with the olive oil, until they become transparent without browning
3
Mix in the rice and stir well
4
Gently simmer for a while and add 1 cup of hot broth
5
Continue cooking and stirring with a wooden spoon until the rice has absorbed the liquid
6
Add another 1/2 cup of broth and continue cooking and stirring until all the broth is used according to basic risotto instructions
7
If needed, add warm water
8
When the rice is almost cooked, remove from heat, mix in the Parmesan cheese and the remaining butter or margarine
9
Mix well and adjust seasoning
10
Cover and let it rest for 5 minutes
11
The risotto should be creamy but not liquid
12
Serve immediately with grated Parmesan cheese
13
Yield: 4 servings.